Dough preparation apparatus and methods

ABSTRACT

Dough preparation apparatus and associated methods. The dough preparation apparatus can store and be configured to execute a plurality of dough preparation recipes. In one example, the dough preparation apparatus is configured for thawing or slacking frozen dough and conditioning the dough prior to baking. The dough preparation apparatus facilitates production of baked bread having higher and more consistent quality.

CROSS-REFERENCE TO RELATED APPLICATIONS

The present application is a continuation of U.S. patent applicationSer. No. 17/150,216, filed Jan. 15, 2021, which is a continuation ofU.S. patent application Ser. No. 15/621,781, filed Jun. 13, 2017, nowU.S. Pat. No. 10,918,112, which claims priority to U.S. ProvisionalPatent Application No. 62/349,448, filed Jun. 13, 2016 and which is acontinuation-in-part of U.S. patent application Ser. No. 14/947,130,filed Nov. 20, 2015, which is a continuation of PCT Patent ApplicationNo. PCT/US14/39367, filed May 23, 2014, which claims priority to U.S.Provisional Patent Application No. 61/826,849, filed May 23, 2013, allof which are hereby incorporated by reference in their entireties.

FIELD OF THE DISCLOSURE

The present disclosure generally relates to dough preparation apparatusand more particularly to apparatus for preparing dough for proofing andbaking.

BACKGROUND

In many food preparation establishments, bread and other baked goods areprepared from frozen dough. Some food preparation establishments haveprescribed dough preparation processes for preparing frozen dough forproofing and baking. The environmental conditions at which frozen doughis prepared for baking can affect the quality of the baked product.

SUMMARY

In one aspect, a dough preparation apparatus includes a cabinet defininga dough preparation chamber. The apparatus includes recirculationducting for recirculating air from the dough preparation chamber back tothe dough preparation chamber. The apparatus includes a fan configuredto move air in the recirculation ducting from the dough preparationchamber back to the dough preparation chamber. At least one heatingelement or cooling element outside the recirculation ducting isconfigured to heat or cool air in the recirculation ducting. A doughpreparation controller is configured to operate the fan and the heatingor cooling element for preparing dough in the dough preparation chamber.

In another aspect, a dough preparation apparatus includes a cabinetdefining a dough preparation chamber. The apparatus includesrecirculation ducting for recirculating gas from the dough preparationchamber back to the dough preparation chamber. The recirculation ductingincludes an outlet for supplying air from the recirculation ducting tothe dough preparation chamber and includes an inlet for exhausting airfrom the dough preparation chamber to the recirculation ducting. Therecirculation ducting includes a return duct portion extendingdownstream from the outlet to said inlet for bypassing the doughpreparation chamber. The apparatus includes a fan configured to move airin the recirculation ducting for moving the air from the doughpreparation chamber back to the dough preparation chamber. The apparatusincludes at least one of a heating element or a cooling element forheating or cooling air in the recirculation ducting. A dough preparationcontroller is configured to operate the fan and said at least one of theheating element or cooling element for preparing dough in the doughpreparation chamber.

In yet another aspect, a dough preparation apparatus includes a cabinethaving first and second dough preparation chambers. The chambers have aplurality of storage locations each sized for holding a container ofdough. The cabinet includes first and second doors at a front of thecabinet. The first door permits access to the first chamber, and thesecond door permits access to the second chamber. A temperature controlsystem is provided for controlling the temperature in the first andsecond chambers. The temperature control system includes a refrigerationsystem configured for refrigerating the first and second chambersindependently. The temperature control system includes a heating systemconfigured for heating the first and second chambers independently. Theapparatus includes a dough preparation controller operatively connectedto the temperature control system. The dough preparation controller isoperative to control the temperature control system to control doughpreparation environments in the first and second chambers for preparingthe dough. The apparatus includes a tangible storage medium storingrecipes executable by the dough preparation controller for preparing thedough. The tangible storage medium stores a dough thawing or slackingrecipe that, when executed by the dough preparation controller, controlsthe temperature control system for thawing the dough to a thawed orslacked state and for maintaining the dough in the thawed or slackedstate. The thawing or slacking recipe includes a thawed or slacked doughholding temperature set point in the inclusive range of about 25 degreesF. to about 40 degrees F. for maintaining the dough in the thawed orslacked state. The tangible storage medium stores a dough conditioningrecipe that, when executed by the dough preparation controller, controlsthe temperature control system for conditioning the thawed or slackeddough to a conditioned state and for maintaining the dough in theconditioned state, said recipe including a conditioned dough holdingtemperature set point higher than the thawed or slacked dough holdingtemperature and being in the inclusive range of about 40 degrees F. toabout 60 degrees F. for maintaining the dough in the conditioned state.The apparatus includes a user interface associated with the cabinet. Theuser interface includes a user input and a display. The user inputincludes at least one actuator for receiving input from a user toselectively execute the thawing or slacking recipe and the doughconditioning recipe for preparing dough in at least one of the first orsecond dough preparation chambers.

Other objects and features will be in part apparent and in part pointedout hereinafter.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a perspective of an oven of the present invention;

FIG. 2 is a perspective of an upper section of the oven, shrouds andcovers of the upper section not being shown;

FIG. 3 is a section of the upper section of FIG. 1 taken widthwise withrespect to the upper section;

FIG. 3A is a view similar to FIG. 3 but showing an alternativeembodiment of a steam injection system;

FIG. 4 is a section of the upper section taken lengthwise with respectto the upper section;

FIG. 5 is a rear perspective of the upper section;

FIG. 6 is an enlarged view of a portion of the section of FIG. 4 showinga flue valve in an open position;

FIG. 7 is a view similar to FIG. 6 but showing the flue valve in aclosed position;

FIG. 8 is a section of the upper section taken lengthwise with respectto the upper section through an upper portion of a conduit system;

FIG. 9 is a schematic of a refrigeration system of the upper section;

FIG. 10 is a schematic of a control system for the oven;

FIG. 11 is a photograph of a screenshot of a user interface of the ovenshowing a recipe menu home screen;

FIG. 12 is a photograph of a screenshot of the user interface showing arecipe edit home screen;

FIG. 13 is a photograph of a screenshot of the user interface showing aretard recipe program screen;

FIG. 14 is a photograph of a screenshot of the user interface showing aproof recipe program screen;

FIG. 15 is a photograph of a screenshot of the user interface showing abread recipe program screen;

FIG. 16 is a photograph of a screenshot of the user interface showing aretard recipe ready screen;

FIG. 17 is a photograph of a screenshot of the user interface showing aretard recipe run screen;

FIG. 18 is a photograph of a screenshot of the user interface showing aproof recipe ready screen;

FIG. 19 is a photograph of a screenshot of the user interface showing aproof recipe run screen;

FIG. 20 is a photograph of a screenshot of the user interface showing abread recipe ready screen;

FIGS. 21-28 are photographs of screenshots of the user interface showinga bread recipe run screen at various stages of executing the breadrecipe, with Vent Open, Steam Cycle, and Auxiliary Heat operationalstatus indicators being shown in various states;

FIG. 29 is a photograph of a screenshot of the user interface showingthe bread recipe program screen with an alternative recipe;

FIG. 30 is a photograph of a screenshot of the user interface showingthe bread recipe program screen with another alternative recipe;

FIG. 31 is a perspective of a dough preparation apparatus;

FIG. 32 is a front elevation of the dough preparation apparatus;

FIG. 33 is a perspective of the dough preparation apparatus with leftand right chamber doors thereof shown in open positions;

FIG. 34 is a front elevation of the dough preparation apparatus with thechamber doors shown in open positions;

FIG. 35 is an enlarged perspective of a portion of the dough preparationapparatus with the left chamber doors shown in open positions toillustrate the inside of a left dough preparation chamber;

FIG. 36 is an enlarged front elevation of a portion of the doughpreparation apparatus with one of the left chamber doors shown in anopen position to illustrate a rack of the left dough preparationchamber;

FIG. 37 is a cross section taken in the plane of line 37-37 of FIG. 32 ;

FIG. 38 is a rear elevation of the dough preparation apparatus;

FIG. 39 is a rear elevation of the dough preparation apparatus with anaccess panel removed to illustrate multiple chamber conditioningdevices;

FIG. 40 is a cross section similar to FIG. 37 schematically illustratinga temperature control flow path through the left dough preparationchamber;

FIG. 41 is a cross section similar to FIG. 37 schematically illustratinga humidity control flow path through the dough preparation chamber;

FIG. 42 is a schematic block diagram of a control system of the doughpreparation apparatus;

FIG. 43 is a schematic block diagram of a memory of the control system,schematically illustrating recipes that are stored on the memory;

FIG. 44 is a schematic block diagram illustrating a recipe template forthe recipes stored on the memory;

FIG. 45 is a schematic screenshot of an overview screen for a userinterface of the control system;

FIG. 46 is a schematic screenshot of the user interface showing recipeactuators for selection by a user;

FIG. 47 is a perspective of another embodiment of a dough preparationapparatus;

FIG. 48 is a front elevation of the dough preparation apparatus of FIG.47 omitting an over-shelf and having doors open to expose doughconditioning chambers;

FIG. 49 is a top view of the dough preparation apparatus havingcomponents removed to show coils of a refrigeration system;

FIG. 50 is a bottom view of the dough preparation apparatus havingcomponents removed to show coils of a heating system;

FIG. 51 is a rear elevation of the dough preparation apparatus; and

FIG. 52 is a fragmentary section of the dough preparation apparatustaken in a plane including the line 52-52 of FIG. 47 .

Corresponding reference characters indicate corresponding partsthroughout the drawings.

DETAILED DESCRIPTION

Referring to the drawings, FIG. 1 illustrates one embodiment of an oven(broadly “food preparation apparatus”) according to the presentinvention, indicated generally by the reference number 1. The oven 1 maybe used for cooking or baking food products, such as bread, among otherthings. As will become apparent, the oven 1 has customizable,independently programmable parameters permitting precise tailoring andtesting of various recipes for retarding, proofing, and/or baking dough.

The oven 1 illustrated in FIG. 1 includes a cabinet, generallydesignated by the reference number 5, having an upper section 5A and alower section 5B. The oven 1 includes a user interface 7 positionedbetween the upper and lower sections 5A, 5B for controlling ovenoperation. The upper section 5A is adapted for retarding, proofing,and/or baking dough. The upper section 5A will be described in furtherdetail hereafter, with the understanding that the lower section 5B caninclude its own components or components shared with the upper sectionconfigured for executing the same or different operations in the lowersection as in the upper section, using a shared controller or separatecontrollers. Both of the sections 5A and 5B may be configured forretarding, proofing, and/or baking dough, or any combination thereof.Alternatively, for example, the lower section 5B may be adapted forretarding and/or proofing, and the upper section 5A may be adapted forproofing and/or baking. Other configurations may be used withoutdeparting from the scope of the present invention. Moreover, the cabinet5 may include more (e.g., three, four, etc.) or fewer (e.g., one)sections without departing from the scope of the present invention. Forexample, the oven may comprise a single chamber (e.g., sized forreceiving about 10 pans) without departing from the scope of the presentinvention.

Referring to FIGS. 2-5 , the upper section 5A is shown separated fromthe lower section 5B and having covers, shrouds, and other parts removedto expose various components. As shown in FIGS. 2 and 3 , the uppersection 5A comprises a chamber 11 defined by a top wall, a bottom wall,opposite side walls, and a back wall. The chamber 11 is accessible byopening a door 25 which closes the front of the chamber. The door 25 isshown in FIG. 1 but is removed from the upper section 5A in theremainder of the figures. One or more rack supports 29 are secured tothe side walls of the chamber 11 for supporting a number of food racks(not shown) in the chamber. Each rack is sized to hold a number of pansof bread dough. It will be understood that the number and size of theracks can vary without departing from the scope of this invention. Thechamber houses food placed therein in a food preparation environmentthat can be controlled by one or more food preparation environmentcontrol devices, described in more detail below, to, for example, changethe temperature, humidity, air flow, and/or venting of the foodpreparation environment. The chamber 11 is surrounded by an upperhousing, generally designated 41 in FIG. 3 , having a top wall, a bottomwall, opposite side walls, and a back wall. The top and side walls ofthe housing 41 are spaced from respective walls of the cooking chamber11 to provide a conduit system or flow path 53 for circulating air (orother gas) to, through and from the cooking chamber 11. As shown in FIG.3 , the conduit system 53 comprises an upper portion 53A above thecooking chamber 11 and side portions 53B at opposite sides of thecooking chamber 11. Other flow path configurations may be used withoutdeparting from the scope of the present invention.

A blower, generally indicated at 61 in FIG. 3 , (broadly “foodpreparation environment control device”) is mounted in the upper portion53A of the conduit system 53, adjacent the top of the upper section 5Aof the oven, for circulating air (or other gas) through the conduitsystem. In the illustrated embodiment, air enters the cooking chamber 11through a plurality of entry openings 65 in the side walls of thechamber (see FIGS. 2 and 4 ) and exits the chamber through an exhaustopening 69 in the top wall of the chamber below the blower 61. Theblower 61 comprises a blower motor 101 and a blower wheel 121. Theblower motor 101 is mounted on a top wall of the oven. The blower motor101 drives rotation of the blower wheel 121 via output shaft 110, whichrotates in a bearing about a generally vertical axis. The blower wheel121 is located in the upper portion 53A of the air conduit system 53adjacent (e.g., immediately above) the exhaust opening 69 in the topwall of the cooking chamber 11. The blower motor 101 is operable torotate the blower wheel 121 to circulate air through the conduit system53 and cooking chamber 11 at velocities and flow rates suitable forretarding, proofing, and/or baking dough. Exemplary velocities include0-600 ft/min. The blower motor 101 may rotate the blower wheel 121 inconstant or pulsed manners (e.g., blower energized for time periodsseparated by time periods of the blower not being energized), as needed.Rotation of the blower wheel 121 creates suction at the suction side ofthe blower wheel (i.e., the lower portion of the blower wheel adjacentthe exhaust opening 69) to pull gas from the cooking chamber 11 throughthe exhaust opening 69. Gas is expelled from the blower wheel 121 at theoutput (exhaust) side of the blower wheel (i.e., the left and rightsides of the blower wheel as shown in FIG. 3 ) to circulate air throughthe conduit system 53 to the cooking chamber 11. The blower 61 may be avariable-speed, reversible blower. More specifically, the blower motor101 may be adapted to rotate the blower wheel 121 at variable rates andmay be adapted to rotate the blower wheel in forward and reversedirections. Such a blower is disclosed in further detail in U.S. Pat.No. 8,378,265, which is hereby incorporated by reference in itsentirety. For example, the oven 1 may be programmed to operate theblower 61 at different speeds for different recipes (e.g., faster orslower for bread recipe as compared to cookie recipe).

A heating system 71 (broadly “food preparation environment controldevice”) is provided for heating the air being circulated. The heatingsystem 71 heats the air in the conduit system 53 after it leaves thechamber 11 and before it is re-circulated back to the chamber via theconduit system. By way of example, the heating system 71 may compriseone or more electric resistance heating elements in the upper portion53A of the conduit system 53 located adjacent the top wall of thechamber 11. In the illustrated embodiment, the heating system 71includes a primary heater 73 including first and second heating elements73A, 73B on opposite sides of the blower wheel 121 and a secondary orauxiliary heater 75 including third and fourth heating elements 75A, 75Bon opposite sides of the blower wheel adjacent the first and secondheating elements, respectively. Other forms of primary and auxiliaryheaters may be used without departing from the scope of the presentinvention. As will become apparent, the heaters 73, 75 may be operatedat the same or different times, for the same or different durations,and/or at the same or different duty cycles. For example, the primaryheater 73 may be operated as the main heater for heating the circulatingair, and the auxiliary heater 75 may be used at times when it is desiredto rapidly increase the temperature of the circulating air (e.g., duringpre-heat, temperature ramp up to start of bake recipe, etc.). Theauxiliary heater 75 may be programmable to operate at duty cyclesranging from 0-100 percent at 1 percent increments. Other heating systemconfigurations may be used without departing from the scope of thepresent invention. For example, the auxiliary heater 75 may be omitted.Variations in heat output may be achieved by varying the duty cycle ofthe primary heater 73. For high heat output, the duty cycle may beincreased, and for lower heat output, the duty cycle may be decreased.For example, the duty cycle for the primary heater 73 may be programmeddifferently for different recipes (e.g., higher duty cycle and thushigher heat for ciabatta bread bake recipe than bake recipes for othertypes of bread). The auxiliary heater 75 and/or higher duty cycle of theprimary heater 73 may be used for rapid recovery to temperature setpoint following a loss of temperature in the chamber 11 due to a doorcycle open/close or food loading.

The oven 1 may include various sensors for indicating to control systemof the oven relevant aspects of the retarding, proofing, and/or bakingoperations. For example, a temperature sensor 77 (FIGS. 3 and 4 ) isprovided in the chamber 11 for sensing the temperature in the chamberand indicating the sensed temperature to a control system of the oven. Arelative humidity sensor 79 is provided in the chamber 11 for sensingand communicating to the control system the relative humidity in thechamber. In the illustrated embodiment, the head or tip 79A of thehumidity sensor is covered by a shield 81 to shield it from direct flowof a steam injection system, described in further detail below, toprevent artificially high relative humidity readings. The chamber 11 isselectively illuminated by lights 83 mounted on the back wall of thechamber 11.

Referring to FIG. 5 , the oven 1 includes a steam injection system orhumidification system, generally indicated by the reference number 91,(broadly “food preparation environment control device”) adapted forintroducing steam into the chamber 11. As explained in further detailbelow, the steam injection system 91 may be used in operations such asbread baking to improve the color, texture, or crunchiness of the crustof the baked bread. For example, steam may be injected in the chamber 11at the beginning of a bake recipe, after the beginning of a bake recipe,and/or intermittently during a bake recipe. Condensation of the steam onthe outside or “skin” of the bread and subsequent baking may provide thedesirable characteristics noted above. Moreover, the steam injectionsystem 91 may be used in controlling the humidity in the chamber 11during recipes calling for humidity (e.g., during a proof recipe).

The steam injection system 91 includes a source of steam 93 supported onthe oven 1 and a steam delivery conduit 95 extending between the sourceof steam and the chamber 11. In the illustrated embodiment, the sourceof steam 93 is a steam generator vessel which generates and holds asupply of steam in a reservoir. A solenoid valve 97 is positioneddownstream from the steam generator 93 and upstream from the chamber 11for selectively permitting steam injection into the chamber. Thesolenoid valve 97 has an open position in which it permits steam toenter the chamber 11 and a closed position in which it blocks steam fromentering the chamber. As shown in FIG. 3 , the steam delivery conduit 95extends from behind the chamber 11 into the rear of the chamber, wherethe conduit is connected to two steam distribution conduits 99 thatextend outwardly and downwardly inside the chamber along its rear wall.Steam is introduced into the chamber 11 through the ends of the steamdistribution conduits 99. Other sources of steam, other steam deliveryand distribution conduits, and other valves may be used withoutdeparting from the scope of the present invention. For example, thesteam delivery conduits 99 may be arranged to distribute steam moreevenly in the chamber to the various tray levels. Moreover, componentsof the steam injection system 91, such as the valve 93, may be omittedwithout departing from the scope of the present invention. For example,the source of steam 93 may produce steam “on demand” such that a valveis not required. When steam is needed, the steam is generated. An amountof water needed to produce the desired amount of steam may be introducedinto the steam generator when called for by the control system such thata valve is not required to prevent excess steam from entering thechamber 11. As another example, steam may be generated by introducingwater onto the blower 61, such as disclosed in U.S. Pat. No. 8,378,265,which is hereby incorporated by reference in its entirety.

As shown in an alternative embodiment, illustrated in FIG. 3A, the steaminjection system 91′ may include steam outlet portions (e.g., one ormore holes 100′) positioned for delivering steam above each of the trayswhen held by the tray supports 29′. The injection system 91′ includes asteam delivery conduit 95′ and steam distribution conduits 99′ havingsteam outlet openings 100′ positioned above each set of rack supports29′ for introducing steam to the region above each of the trays. Thenumber of steam outlet portions corresponds generally to the number oflevels of rack supports 29′, and the vertical position of the steamoutlet portions is offset above respective tray supports 29′ fordelivering steam to food on each of the trays supported on the traysupports.

Referring to FIGS. 2, 4, and 5 , a venting system 103 (broadly “foodpreparation environment control device”) of the oven includes a ventconduit or flue 111 for permitting gas to escape from the chamber 11 toambient. The chamber 11 and air conduit system 53 is generally a closedsystem in which substantially the same air re-circulates over and over.However, at various times, it may be desired to passively or activelyvent the chamber 11. As shown in closer detail in FIGS. 6 and 7 , theflue 111 extends from an inlet end communicating with the air conduitsystem 53 to an outlet end above the chamber. By way of example, theopening may be a 0.375-in. diameter opening. The venting system 103includes a fan 113 is provided at an intermediate portion of the flue111 between the inlet and outlet ends for actively exhausting gas fromthe chamber 11 via the flue. The venting system also includes a valve orcap 115 adjacent the outlet end of the flue 111 adapted for sealing theoutlet of the flue to prevent venting. The valve 115 includes a valvemember 115A selectively movable by a solenoid 115B for moving the valvemember between an open position (e.g., FIG. 6 ) in which the valvemember permits flow through the flue 111 and a closed position (e.g.,FIG. 7 ) in which the valve member blocks fluid flow through the flue.In the illustrated embodiment, the valve member 115A includes a gasket115C comprising resiliently compressible material which is compressedwhen pressed against the outlet end of the flue 111 for forming asuitable seal. For example, it may be desirable while injecting steaminto the chamber 11 to close the flue 111 to prevent steam from escapingthe chamber. Moreover, when a high-humidity operation such as proofingis finished, it may be desirable to actively vent the chamber 11 usingthe fan 113 to prepare for the baking cycle. With less relative humidityin the chamber 11, it requires less energy to heat the gas in thechamber to the higher baking temperature.

Referring to FIGS. 2 and 4 , the chamber 11 includes a sloped floor 131and drain 133 for collecting and draining condensed liquid from thebottom of the chamber 11. For example, some of the steam injected by thesteam injection system 91 into the chamber 11 may condense inside thechamber. The sloped floor 131 of the chamber 11 promotes draining of thecondensed liquid by gravity to the drain 133. In the illustratedembodiment, the floor includes front, rear, left and right sections131A-131D sloping toward a central region of the floor to an inlet 133Aof the drain 133. The drain 133 extends from the drain inlet 133A to adrain outlet 133B positioned for delivery of the drained condensateoutside of the chamber 11 (e.g., to a catch basin). The drain 133includes a valve 133C (FIG. 4 ) having an open position in which thevalve permits flow of liquid through the drain and a closed position inwhich the valve blocks flow of liquid (and gas) through the drain. Thevalve 133C may be closed at various stages of recipes or for entirerecipes, depending on whether it is desired to prevent liquid fromdraining from the chamber 11 and/or to prevent gas from entering thechamber through the drain. Generally speaking, the drain 133 may beclosed by the valve 133C at the same times the flue 111 is closed by thevalve 115. Sloped chamber floors having other configurations (e.g.,primarily toward a rear of the chamber rather than the center of thechamber) and other types of drains may be used without departing fromthe scope of the present invention. For example, the drain inlet 133Amay serve as a steam injection port into the chamber 11. The steamdelivery conduit 95 may be in communication with the drain inlet 133Avia a three-way valve having a first open position in which steam ispermitted to flow into the chamber 11 from the steam delivery conduit95, a second open position in which liquid from the chamber 11 ispermitted to enter the drain 133A, and a third closed position in whichthe valve blocks flow of steam and condensate.

As shown in FIGS. 4, 5, and 9 , the oven 1 includes a refrigerationsystem 141 (broadly “food preparation environment control device”) thatmay be used for a retarding operation in the same chamber 11 in whichthe dough is proofed and/or baked. In addition, the refrigeration systemmay be used during other recipes, such as for proofing or bakingrecipes, or between recipes to rapidly cool the chamber to prepare for arecipe calling for a lesser temperature than a previously executedrecipe. The refrigeration system 141 is supported on the oven 1, andmore particularly in a housing 143 on the rear side of the upper section5A. Example refrigeration system components which may be supported inthe housing 143 are shown schematically in FIG. 9 . For example, therefrigeration system 141 may include a compressor 145, a condenser 147,a refrigerant receiver 149, an expansion valve 151, and an evaporator153. Persons having ordinary skill in the art will understand air blownover the evaporator 153 (e.g., by a fan 155) will be cooled. The cooledair is delivered from the refrigeration system 141 via a cool airconduit 157 having an inlet end 157A connected to the refrigerationhousing 143 and an outlet end 157B in communication with the rear, upperportion of the duct system 53 above the chamber 11. The cool air movesthrough the duct system 53 and enters the chamber 11 via the outletopenings 65 in the sides of the chamber. Accordingly, dough may beplaced in the chamber 11 to be held in refrigerated conditions in aretarding operation (e.g., prior to proofing and baking the dough in thesame chamber). Moreover, the dough may be held in a frozen or slackedstate for a period of time prior to a retarding operation. In addition,the refrigeration system 141 may be used to rapidly cool the chamber 11between baking and proofing operations, or to rapidly cool the chamberat or near an end of a bake operation to permit the bread to be servedfor consumption more quickly. Refrigeration systems having otherconfigurations may be used without departing from the scope of thepresent invention. For example, the refrigeration system 141 may includea warm air return from the chamber 11 to the refrigeration housing 143.Moreover, refrigeration systems other than vapor-compressionrefrigeration systems may be used. For example, the refrigeration systemmay include a heat pump, Peltier device, solid state refrigerator, orthermoelectric cooler.

As is now apparent, the oven 1 includes suitable components and systems(e.g., food preparation environment control devices) such that thechamber 11 may be used for retarding, proofing, and baking, if desired.Ovens not having all of these capabilities (e.g., capable of onlyproofing and baking, or only baking) may be used without departing fromthe scope of the present invention. For example, the refrigerationsystem 141 may be omitted.

As shown schematically in FIG. 10 , a control system 161 for the ovenmay include a central processing unit (CPU) 163, a tangible storagemedium 165 (e.g., including forms of storage such as software 165A andfirmware 165B), and the user interface 7. The CPU 163 may be amicroprocessor or the like. The control system 161 includesinterconnection electronics 167 that operatively connect the variouscomponents of the control system with other components of the oven, suchas the refrigeration system 141, steam injection system 91, flue valve115, blower 61, heating system 71, and temperature and relative humiditysensors 77, 79. The CPU 163 is adapted for reading and executinginstructions stored in the storage medium 165, and is responsive to theuser interface 7, for controlling the various components and systems ofthe oven 1. A user can enter or modify instructions stored on thestorage medium 165 via the user interface 7. In the illustratedembodiment, the user interface 7 is a touch screen, as explained infurther detail below. Other types of user interfaces may be used withoutdeparting from the present invention. The user interface 7 providescommand signals via the interconnection electronics 167 to the CPU 163.The command signals can include changes to the parameters (e.g., time,temperature, humidity, etc.) stored in the tangible storage medium 165.The CPU 163 responds to the command signals and provides control signalscorresponding thereto via the interconnection electronics 167 to thevarious components and systems of the oven 1. For example, theinterconnection electronics 167 may include electrical or fiber opticlines or wireless communication devices.

As will be described with reference to FIGS. 11-15, 29, and 30 , theuser interface 7 is adapted for permitting a user to program variousretarding, proofing, and baking recipes (broadly “food preparationrecipes”). The user interface 7 provides the user the ability to programindividual parameters or aspects of retarding, proofing, and bakingrecipes independently of each other for controlling the food preparationenvironment control devices. The parameters can define operationalstates (e.g., active or inactive) of the food preparation environmentcontrol devices, such as the blower 61, heating system 71,humidification system 91, venting system 103, and/or refrigerationsystem 141. For example, start times and durations of various stages ofa baking recipe can be customized and defined with respect to a recipetime (e.g., countdown time). The user interface 7 illustrates to theuser in graphical format operational states of the food preparationenvironment control devices according to the programmed parameters of arecipe for enhanced user understanding of the programmed parameters andrecipe. This may be particularly useful when a recipe such as a bakingrecipe includes various functions such as humidification (e.g., steaminjection) and venting which may include stages and/or operationalstates having overlapping durations. For example, operational states forthe food preparation environment control devices may include the stateof being “active” (e.g., “on”) or “inactive” (e.g., “off”). It will beappreciated the user interface 7 may be used with other food preparationapparatus (e.g., for food cooking, baking, frying, mixing, washing,sanitizing, etc.) and/or for programming other types of food preparationrecipes without departing from the scope of the present invention.

Referring to FIG. 11 , in the illustrated embodiment, the user interface7 is a touch screen, including both a user input and a display. Thedisplay includes a color liquid crystal display screen, and the userinput includes a touch-sensitive panel overlaying the display screen.The display includes a graphical display 201 (e.g., see FIG. 15 ) fordisplaying graphical representations associated with a programmedrecipe, as will be explained in further detail below. The user inputincludes “actuators” at various areas of the touch screen where thetouch screen is responsive to the touch of a user. The actuators may beidentifiable to the user by text or graphic information on the displayunderlying respective areas of the touch sensitive panel. Accordingly,to an extent, the user input includes the display or portions of thedisplay (e.g., for making the actuators and their functions identifiableto the user). Other types of user interfaces may be used withoutdeparting from the present invention. For example, the display and userinput may be separate from one another. The display may include othertypes of screens or indicators. Moreover, the user input may compriseother types of actuators, such as keyboards, mice, buttons, switches, oreven microphones for receiving information from the user.

As shown in FIG. 11 , a Recipe Menu Home Screen is displayed on thetouch screen 7. The screen is divided into upper and lower sectionscorresponding to the upper and lower sections of the oven 1. The lowersection is shown as being configured as a proofer and havingcorresponding controls. Operation of the upper section will be describedin further detail hereafter, with the understanding that the lowersection could be configured to execute the same or different operationsas the upper section, as explained above. The upper section of thescreen includes an icon representative of the upper section of the ovento indicate to the user that the controls relate to the upper ovensection. On this screen, the user has the option of selecting from aplurality of recipes stored on the tangible storage medium. Asillustrated, three recipes are displayed, including Retard, Proof, andBread (Bake). The user could begin execution of one of these recipes bypressing the respective actuator. Other recipes could be accessed byusing Page Left or Page Right actuators.

If it is desired to program a new recipe or modify an existing recipe,the user may press the actuator at the top right of the screenrepresented by an exclamation point. This brings the user to a RecipeEdit Home Screen, as shown in FIG. 12 . The Recipe Edit Home Screenprovides a list of all recipes stored in the tangible storage medium165. The list of recipes includes the Retard, Proof, and Bread (Bake)recipes displayed previously on the Recipe Menu Home Screen (FIG. 11 ).The user may select any of the recipes by pressing the respectiveactuator.

For example, pressing the Retard actuator causes the display to show theRetard Recipe Program Screen of FIG. 13 . The recipe being programmed isindicated by the word “RETARD” displayed at the top of the screen. Thescreen lists several parameters on the user input which may beprogrammed in a given recipe. For example, the parameters include RecipeTime, Recipe Set Point (temperature), Oven Humidity, Steam Cycle Start,Steam Delay, Steam On Time, Vent Close Delay, and Vent Close Time. Eachof the parameters includes a parameter value display 211 (i.e.,indicating the programmed value for the respective parameter) and anactuator 213 permitting the user to change the displayed value. In theillustrated case, the actuators 213 each include plus and minus buttonsfor increasing or decreasing the programmed value. In the Retard recipeas displayed, the Recipe Time is 60:00 minutes and the Recipe Set Point(temperature) is 38 degrees F. All of the other programmable parametersare not used or set to zero. The graphical display 201 on the screenincludes a graphical representation 221 of the programmed recipe in theform of a two-dimensional bar graph adjacent the bottom of the screen.Colors used in the bar graph correspond to colors of parameter colorindicators 231 (e.g., colored boxes) adjacent each programmableparameter label. The bar graph 221 represents the operational states offood preparation environment control devices used in the recipeaccording to the parameters displayed by the screen as a function oftime (horizontal axis). The recipe has a beginning at the left side ofthe bar graph, an end at the right side of the bar graph, and a duration(recipe time) extending between the two ends. In this case, the graph isa solid red bar extending from the left to the right. The red color ofthe graph corresponds to the red color of the color indicator 231 nextto the Recipe Time parameter label. The user can select whether to“chain” a second recipe to the recipe being programmed such that thecontrol system operates the chained recipe automatically after executionof the displayed recipe. In the illustrated case, the Proof recipe ischained to the Retard recipe, as indicated by the arrow and word “PROOF”displayed at the top right of the screen. The chained recipe can bechanged by adjusting the Chain parameter using a chain actuator 237(i.e., plus or minus actuators) on the left side of the screen. TheProof recipe is the fourth recipe listed on the Recipe Edit Screen (FIG.12 ). Accordingly, a number 4 is displayed in the value display of theChain parameter. When the recipe is programmed as desired, the recipe issaved to the tangible memory 165 by pressing the save actuator 239represented by the arrow at the bottom right of the screen. Pressing theback arrow actuator 241 at the bottom left of the screen brings the userback to the Recipe Edit Home Screen, where the user can then select adifferent recipe to be programmed.

FIG. 14 shows a Proof Recipe Program Screen including similar parametersas listed on the Retard Recipe Program Screen. In this case, the Proofrecipe parameters include a Recipe Time of 60:00 minutes, a Recipe SetPoint (temperature) of 105 degrees F., and an Oven Humidity of 80%. Allof the other parameters are turned off or set to zero. The graphicalrepresentation 251 (bar graph) of the recipe on the graphical display201 at the bottom of the screen is similar to the bar graph 231 (FIG. 13) representing the Retard recipe. The chained recipe in this case is theBread (Bake) recipe. After the Proof recipe is programmed as desired, itis saved to the tangible storage medium 165.

FIG. 15 shows a Bread Recipe Program Screen including similar parametersas listed on the prior recipe program screens. The chained recipe isprogrammed for “off,” such that no recipe will be automatically executedfollowing the Bread recipe, and an alarm will sound at the end of therecipe, as indicated by the word “ALARM” at the top right of the screen.For the Bread recipe, the parameter Aux Heat Duty Cycle is provided inplace of Oven Humidity. Moreover, all of the available parameters areused as part of the recipe, including steam cycle parameters SteamDelay, Steam On Time, Vent Close Delay, and Vent Close Time. It will beappreciated that the Steam Delay parameter defines an inactiveoperational status of the humidification system 91, the Steam On Timedefines an active operational status of the humidification system, theVent Close Delay defines an active operational status of the ventingsystem 103 (i.e., flue open), and the Vent Close Time defines aninactive operation status of the venting system (i.e., flue valveclosed). As explained above, a steam cycle may be advantageous in a bakerecipe to improve the color, taste, and/or texture of the bread crust.The programmed parameters for the displayed recipe include Recipe Timeat 12:00 minutes, Recipe Set Point (temperature) at 350 degrees F., AuxHeat Duty Cycle at 60%, Steam Cycle Start at 1:00 minute, Steam Delay at1:00 minute, Steam On Time at 1:30 minutes, Vent Close Delay at minute,and Vent Close Time at 3:00 minutes.

Still referring to FIG. 15 , the graphical representation 261 ofoperational status of the food preparation environment control devicesused in the recipe is displayed in the graphic display 201 at the bottomof the screen and includes several colors for this recipe. Thehorizontal scale of the bar graph 261 is set by the recipe time of 12:00minutes. The operational status of the food preparation environmentcontrol devices associated with the programmed parameters are displayedwith respect to one another as a function of time along the bar graph261 in proportion to the scale of the recipe time. For example, at theleft side of the bar graph, a blue bar 263 corresponds to the light bluecolor indicator 231 of Steam Cycle Start and has a length extending fromthe left to the right corresponding to the programmed 1:00 minute andshown in proportion to the 12:00 minute length of the red bar (i.e., thefull width of the bar graph 261) indicating the Recipe Time. The SteamCycle Start bar 263 has a beginning, an end, and a duration, as with theother bars displayed on the bar graph. The Steam Cycle Start bar 263represents a delay in the start of the steam cycle. During the SteamCycle Start, the chamber 11 may be heated at the Recipe Set Point as a“pre-bake” before the beginning of the steam cycle. The blower 61 andheating system 71 may operate to maintain the set point temperature inthe chamber 11. At the end of the Steam Cycle Start, the steam cyclebegins. The blower 61 and heating system 71 may be de-energized orturned off during the steam cycle and re-energized after the steam cycleis finished. Alternatively, the blower 61 may operate at a low speed ormay be pulsed to provide gentle gas flow during the steam cycle. Asshown in the graph, the steam cycle includes a beginning and an endindicated by vertically extending orange bars 265. The duration of thesteam cycle extends between the vertical bars and includes colored barsrepresentative of different stages of the steam cycle. The steam cycleincludes a first or steaming function and a second or venting function.The two functions are displayed separately on the bar graph in two rows,one above the other. The steaming function is indicated by the top rowon the graph 261 and includes the stages Steam Delay and Steam On Time.The Steam Delay is indicated by a dark green bar 267 corresponding tothe dark green color indicator 231 next to the Steam Delay parameterlabel. The Steam On Time is indicated by a yellow bar 269 correspondingto the yellow color indicator 231 next to the Steam On Time parameterlabel. The venting function is indicated by the bottom row on the graphand includes stages Vent Close Delay and Vent Close Time. The Vent CloseDelay and Vent Close Time are indicated by a blue bar 271 and a lightgreen bar 273, respectively, corresponding to the blue and light greencolor indicators 231 next to the Vent Close Delay and Vent Close Timeparameter labels. Accordingly, the stages of the two functions of thesteam cycle are displayed with respect to each other as a function oftime. The graphical representation of the programmed steam cycle permitsa user to quickly and conveniently understand how the beginning, end,and duration of each of the functions and their stages relate to eachother. For example, it is readily apparent by comparison of thebeginning of the light green bar 273 at the bottom of the graph 261 tothe beginning of the yellow bar 269 at the top of the graph that thesteam injection (Steam On Time) is programmed to begin after the fluevalve 115 is closed (Vent Close Time). The graph 261 permits the user torapidly understand how adjustment of one or more parameters affects therecipe as a whole. The programmed parameters are saved to the tangiblestorage medium 165.

As noted herein, the screen of the user interface 7 includes a graphicalrepresentation 221, 251, 261 of the operational statuses associated withthe recipe according to the parameters displayed by the screen. When auser touches the screen and changes one of the parameters, the touchscreen 7 provides command signals indicative of the changed parameter tothe CPU 163, which responds by providing corresponding control signalsto the affected components and systems of the oven 1. The CPU 163 storesthe parameter changes in the tangible storage medium 165. In addition,the CPU 163 responds to the parameter changes stored in the medium 165by revising the graphical representation of the programmed recipeillustrated on the screen to reflect the changed parameters. Thus, thescreen illustrates in real time as a bar graph the recipe according tothe parameters displayed by the screen. Other graphical representationsof the recipe may be displayed by the screen without departing from thescope of the present invention.

It will be appreciated that the programmable parameters shown in therecipe program screens of FIGS. 13, 14, and 15 , are provided by examplewithout limitation. For example, the user interface 7 may be configured,for retard, proof, bake, or other recipes, to permit the user to programother functions such as various temperature set points at differenttimes of a recipe, start times and run durations for the blower 61and/or flue vent fan 113, open times and durations for the flue valve115 and drain valve, start and run durations for the refrigerationsystem 141, and/or other parameters. This would provide the user withincreased adjustability for tailoring recipes to achieve desiredcharacteristics. Moreover, it will be understood that these parametersmay be displayed in a graphical representation like discussed above. Forexample, if the user interface 7 permitted the user to define the starttime and run duration of the blower 61 that parameter could be reflectedon the bar graph in the form of a third function including a suitablebar or bars (e.g., positioned above or below the illustrated functionbars).

An example operation of the oven will now be described with respect tothe user interface views of FIGS. 11 and 16-28 . Referring again to FIG.11 , a programmed recipe may be selected for execution from the RecipeMenu Home Screen. Assuming the user pressed the Retard actuator, theRetard Recipe Ready Screen of FIG. 16 would be shown. This screenincludes recipe set point indicators along the top of the screenindicating the 0% Oven Humidity, 38 degrees F. Recipe Set Point, and60:00 minute Recipe Time previously programmed. Below the recipe setpoint indicators, the screen indicates the “chained” recipe by the text“Next Recipe: PROOF,” which was previously programmed. The screen alsoincludes a time bar 301, a start actuator 305 represented by an arrowoutlined in green, and a series of operational status indicators 307relating to the programmed parameters, including Vent Open, Steam Cycle,and Auxiliary Heater. The operational status indicators 307 are shown asactive (illuminated) or inactive (dark), and may show different activecolors, depending on the status of the respective parameter or foodpreparation environment control device at any given time duringexecution of the recipe. The colors shown on the operational statusindicators 307 when illuminated may correspond to the colors of theparameter color indicators next to the parameter labels on the recipeprogram screen.

After the user presses the start actuator 305, the oven will beginexecuting the recipe and the screen will change to the Retard Recipe RunScreen shown in FIG. 17 . As the Retard recipe runs, the screen willlook substantially the same as that displayed in FIG. 17 for theduration of the recipe, except the time bar 301 and a countdown timer311 (collectively or separately, broadly referred to as “countdowndisplay”) will be continuously updated to indicate the passage of recipetime. The Vent Open operational status indicator 307 will be dark toindicate the flue valve 115 is closed. The refrigeration system 141 willbe operated to maintain the 38 degrees F. set point for 60 minutes. Theblower 61 may be off or operated in a relatively slow or pulsed fashion.

At the end of the Retard recipe, the chained Proof recipe will beginautomatically, and the Proof Recipe Run Screen of FIG. 19 will be shown.If the Proof recipe were not chained to start automatically, the usercould navigate to the Proof Recipe Ready Screen shown in FIG. 18 andpress the start actuator 305 to initiate the Proof recipe. As the Proofrecipe runs, the screen will look substantially the same as thatdisplayed in FIG. 19 for the duration of the recipe, except the time bar301 and countdown timer 311 will be continuously updated to indicate thepassage of recipe time. The Vent Open operational status indicator 307is dark to indicate the flue valve is closed. The blower 61 and heatingsystem 71 will operate to maintain the 105 degree F. set point, and thesteam injection system 91 will operate as needed to maintain the 80%relative humidity set point for 60 minutes. Alternatively, ahumidification system separate from the steam injection system 91 may beused in maintaining the 80% relative humidity set point. The blower 61may be off or operated in a relatively slow or pulsed fashion.

At the end of the Proof recipe, the chained Bread (bake) recipe willbegin automatically, and the Bread Recipe Run Screen of FIG. 21 will beshown. If the Bread recipe were not chained to start automatically, theuser could navigate to the Bread Recipe Ready Screen shown in FIG. 20and press the start actuator 305 to initiate the Bread recipe. As theBread recipe runs, the time bar 301 and countdown timer 311 will becontinuously updated to indicate the passage of recipe time, and theoperational status indicators 307 will be lit and unlit based on thestatus of the respective parameters or food preparation environmentcontrol devices. Between countdown times 12:00 and 11:00 (e.g., atcountdown time 11:45 as shown in FIG. 21 ), the Vent Open operationalstatus indicator 307 will be illuminated because the flue valve 115 willbe open during the pre-bake before the steam cycle. Between countdowntimes 11:00 and 10:30 (e.g., at countdown time 10:50 as shown in FIG. 22), the Steam Cycle operational status indicator 307 will be illuminatedto show the steam cycle has begun. The status indicator 307 will beilluminated in blue to indicate delay before injecting steam. The blower61 and heating system 71 may be de-energized at the beginning of thesteam cycle (i.e., at the beginning of the Steam Delay stage).Desirably, this provides the blower 61 with sufficient time to “spindown” or stop rotating before steam injection begins. The Vent Openoperational status indicator 307 is still illuminated. Between countdowntimes 10:30 and 10:00 (e.g., at countdown time 10:02 shown in FIG. 23 ),the Vent Open operational status indicator 307 will be dark indicatingthe flue valve 115 is closed. The flue valve 115 is closed before steaminjection so steam is not lost out of the flue when it is injected intothe chamber. The Steam Cycle operational status indicator 307 is stillilluminated in blue to indicate delay before steam injection.Presumably, the blower 61 has stopped or almost stopped spinning by now.Between countdown times 10:00 and 8:30 (e.g., at countdown time 9:30 asshown in FIG. 24 ), the Vent Open operational status indicator 307 willremain dark, and the Steam Cycle operational status indicator will beilluminated in yellow to indicate steam is being injected into thechamber 11. The yellow color corresponds to the yellow color indicator231 next to the Steam On Time parameter label on the Bread RecipeProgram Screen (see FIG. 15 ). The blower 61 and heating system 71 mayremain off, or they may be pulsed. For example, the blower 61 may bepulsed to provide minimal gas circulation in the chamber 11 to causesteam in the chamber to flow into contact with the dough. Betweencountdown times 8:30 and 7:30 (e.g., at countdown time 8:15 as shown inFIG. 25 ), the Steam Cycle operational status indicator 307 will beilluminated in blue to indicate the steam injection has ended. The VentOpen operational status indicator 307 will remain dark until the end ofthe Vent Close Time (i.e., at countdown time 7:30). The flue valve 115may be kept closed during this time to provide the injected steam withadditional time to saturate the chamber 11 and contact the dough. At theend of the steam cycle (i.e., at countdown time 7:30), the blower 61 andheating system 71 may re-energize to bring the temperature in thechamber 11 back to the Recipe Set Point for the remainder of the recipetime. As shown in FIG. 26 , the Auxiliary Heater operational statusindicator 307 may be illuminated red for a period of time after the endof the steam cycle indicating that the auxiliary heater 75 is being usedto assist the primary heater 73 in re-establishing the Recipe Set Point.The auxiliary heater 75 will be operated at the programmed Aux Heat DutyCycle. After the Recipe Set Point is achieved again in the chamber 11(e.g., by countdown time 3:41 as shown in FIG. 27 ), the auxiliaryheater 75 may be turned off, as indicated by the Auxiliary Heateroperational status indicator 307 being dark. The blower 61 and heatingsystem 71 operate for the remainder of the countdown time to maintainthe Recipe Set Point temperature. At the end of the recipe, the time bar301 has timed out, the countdown timer 311 shows 0:00, and an alarm maysound.

FIGS. 29 and 30 illustrate alternative embodiments of Bread (Bake)recipes and corresponding graphical representations 461, 561. The recipeof FIG. 29 includes similar parameters as the Bread recipe describedabove, except for the Steam Cycle Start parameter is meaning the steamcycle will start at the beginning of the recipe rather than after adelay. Like the graphical representation 261, this graphicalrepresentation 461 includes vertically extending orange bars 465designating the steam cycle, a dark green bar 467 indicating the SteamDelay, a yellow bar 469 designating the Steam On Time, a blue bar 471designating the Vent Close Delay, and a light green bar 473 designatingthe Vent Close Time. The recipe of FIG. 30 includes similar parametersas the Bread recipe described above, except there is no delay before thestart of the steam cycle, and the Steam Delay and Vent Close Delayparameters have the same values such that the steam injection begins atthe same time as the flue valve 115 closes. The graphical representation561 includes vertically extending orange bars 565 designating the steamcycle, a dark green bar 567 indicating the Steam Delay, a yellow bar 569designating the Steam On Time, a blue bar 571 designating the Vent CloseDelay, and a light green bar 573 designating the Vent Close Time. Otherrecipes may be used without departing from the scope of the presentinvention. For example, the flue valve 115 may not be closed until aftersteam injection begins. It will be understood that the user interfacepermits custom tailoring of the respective variables such that recipescan be programmed by controlling parameters (e.g., operational status ofdifferent food preparation environment control devices) independentlyfrom each other.

It will be appreciated that the retard, proof, and bake recipesdescribed above are provided by way of example without limitation. Otherrecipes may be used without departing from the scope of the presentinvention. For example, the storage medium 165 may include instructionsfor executing any one of the examples below or combinations thereof. Ahold recipe may be used to hold dough in a frozen or slacked statebefore a retard recipe. The oven 1 may be programmed for holding foodsuch as grilled chicken, fried chicken, hamburger patties, etc. in acooked state prior to serving. The oven 1 may be programmed to execute aretard recipe in which the steam injection system 91 is used (e.g.,delivers a small volume of steam) to introduce moisture into the chamber11 to assist in the retard process. A retard recipe may be chaineddirectly to a bake recipe such that the oven executes a bake recipeautomatically after executing a retard recipe (no intermediate proofrecipe). The refrigeration system 141 may be used in a bake recipe. Forexample, the refrigeration system 141 may be used at or near the end ofa bake recipe to rapidly cool the chamber 11 so that less heat emitsfrom the oven when opened by a user and/or so that the baked bread coolsmore rapidly and can be served for consumption more quickly. The activeventing flue fan 113 and/or the refrigeration system 141 may be used ator near the end of a bake recipe and/or between a bake recipe and aproof recipe for rapidly cooling the chamber 11. Retard, proof, and/orbake recipes may include different temperature set points at varioustimes of the recipe.

The following 60 minute retard recipes, which the storage medium 15 mayinclude instructions for executing, are provided as additional examples,including various stages listed in order of execution: 1) 20 minutes at35 degrees F., 20 minutes at 45 degrees F., and 20 minutes at 55 degreesF.; 2) 20 minutes at 65 degrees F., 20 minutes at 60 degrees F., and 20minutes at 50 degrees F.; 3) 10 minutes at 100 degrees F., 20 minutes at60 degrees F., and 30 minutes at 50 degrees F.; 4) 20 minutes at 100degrees F., 20 minutes at 40 degrees F., and 20 minutes at 65 degreesF.; and 5) 20 minutes at 40 degrees F., 20 minutes at 100 degrees F.,and 20 minutes at 50 degrees F. Accordingly, the oven 1 may beprogrammed with retard recipes in which there are multiple stagesincluding differently programmed parameters, in which multiple stagesinclude different durations, in which not only the refrigeration systembut also the heating system is used, in which the recipe set pointtemperature increases over the recipe duration, in which the recipe setpoint temperature decreases over the recipe duration, in which therecipe set point temperature increases then decreases over the recipeduration, and/or in which the recipe set point temperature decreasesthen increases over the recipe duration. Desirably, at the end of aretard recipe, the dough is about 50 to 55 degrees F. It may bedesirable to heat the dough for a duration of the retard recipe todecrease the time required to bring the dough to such a temperature, orto bring the dough to such a temperature more evenly (i.e., inside andout). It will be appreciated that the 60 minute retard recipe time isprovided as an example without limitation. The recipe times may belonger or shorter without departing from the scope of the presentinvention.

In an aspect of the present invention, the oven 1 may be programed toprovide a user with a warning indication that the end of a recipe isupcoming. The warning indication may be an audio (e.g., an alarm such asa chirp or beep) and/or visual (e.g., flash of the lights 83 inside thechamber 11) indication. For example, the storage medium 165 may includeinstructions to provide a warning indication when there is 5, 4, 3, 2,and/or 1, etc. minutes remaining on a given recipe (e.g., retard, proof,or bake recipe). This may be useful to remind a user to check on theperformance of a recipe while it is being executed and to prompt theuser to determine whether the recipe should be altered before it ends.For example, as shown in FIGS. 17, 19, and 21 , the run screens for theretard, proof, and bake recipes each include, to the right of thecountdown timer, a “plus one minute” actuator represented by “+1”outlined in blue. If a user notices that a certain execution of a recipecould benefit from additional time (e.g., bread not fully retarded,proofed, or baked), the user can press the “+1” actuator to lengthen therecipe in increments of one minute per press of the actuator. Thewarning indicator may be particularly helpful when recipes are chainedtogether and the user would like to modify (e.g., lengthen) the recipebeing executed before the control system automatically starts the nextrecipe. The next recipe may include significantly different parameters(e.g., temperature, humidity, etc.) such that after the next recipestarts, it would be difficult for the user to quickly recreate theconditions in the chamber used for the previous recipe.

It will be appreciated that food preparation apparatus such as the oven1 described herein may be used for programming and testing new foodpreparation recipes. For example, the oven 1 may be used to programretarding, proofing, and/or baking recipes thought to impart desirablecharacteristics (e.g., taste, texture, color) on baked bread. Thegraphic representation of the recipes provides convenient understandingof how the programmed relate to each other as a function of time and howmodification of various parameters affects the recipe as a whole. Theoven can be used to execute the programmed recipes, and if satisfactory,the tested recipes can be used to program production ovens. For example,the tested recipes may be copied from the tangible memory 165 to a USBflash drive (or other portable tangible memory) for uploading to otherovens (e.g., located in remote food service stores).

It will be understood that the user interface 7 disclosed herein hasbroader applicability than merely for food preparation apparatus such asthe oven discussed herein. For example, the user interface 7 may be usedin other recipe-implementing apparatus in which it may be desirable todisplay a graphic representation of a recipe with respect to time. Forexample without limitation, such a user interface 7 may be used inconjunction with a dish washer (ware washer), clothes washer, foodholding cabinet, etc. Recipes having multiple functions and/or multiplestages can be shown graphically with respect to time to facilitate usercomprehension of the recipes as programmed. Recipe-implementingapparatus other than ovens or food preparation apparatus may be usedwithout departing from the scope of the present invention.

Referring to FIGS. 31-39 , an embodiment of a dough preparationapparatus, which may be referred to as a dough preparation work station,is generally indicated at reference number 1010. The dough preparationapparatus 1010 includes a cabinet 1012 having separate left and rightdough preparation chambers 1014, 1015 (FIGS. 33 and 34 ) that arearranged side-by-side. Other numbers of chambers (e.g., one, three,four, etc.) can be provided without departing from the scope of thepresent invention. The cabinet 1012 has a counter 1016 above the firstand second dough preparation chambers 1014, 1015. The counter 1016 hasan exposed upper work surface positioned at about waist height of anaverage adult person when standing. As explained in further detailbelow, the dough preparation apparatus 1010 includes multiple chamberconditioning systems configured to independently adjust variousenvironmental conditions of the left and right dough preparationchambers 1014, 1015. As will be appreciated, the dough preparationapparatus 1010 provides a multipurpose dough preparation station foruser handling and automated processing of frozen dough prior toproofing.

To automate and precisely control various dough preparation processes,the dough preparation apparatus 1010 includes a control system 1018that, as shown schematically in FIG. 42 , comprises a memory 1020 forstoring a plurality of dough preparation recipes. As explained below, auser can select a recipe using a user interface 1022, whereby acontroller 1024 reads the selected recipe from the memory 1020 andexecutes the recipe in a selected one of the left and right chambers1014, 1015 using one or more of the chamber conditioning systems.Exemplary recipes discussed in greater detail below may be configured toslowly thaw dough from a frozen state to a slacked or thawed state andmaintain the dough in the slacked or thawed state for extendeddurations; condition dough from the slacked or thawed state to aconditioned state in which the dough is ready for proofing; hold doughin the conditioned state for a period of time; rapidly thaw dough from afrozen state to the slacked or thawed state; and/or hold dough in afrozen state prior to thawing. As will be appreciated, these exemplaryrecipes can be used to precisely control aspects of preparing frozendough for subsequent proofing and baking. It will be appreciated thatthe dough preparation apparatus provides precise control of the thawing,conditioning, and holding environments. Baked products having improvedcharacteristics are possible because of the consistency and precisecontrol over the preparation environments in the chambers 1014, 1015.

Referring to FIGS. 31-33 and 37 , the cabinet 1012 includes a pluralityof insulated walls, some of which define portions of the left and rightdough preparation chambers 1014, 1015. A bottom wall 1030 extends alonga width W (FIG. 32 ) of the cabinet 1012 from a left side margin to aright side margin. The bottom wall 1030 likewise extends along a depth D(FIG. 31 ) of the cabinet from a front edge margin to a rear edgemargin. In the illustrated embodiment, the bottom wall 1030 is mountedon casters 1032 that allow the dough preparation apparatus 1010 to berolled over a support surface S (FIG. 32 ). It will be understood thatthe cabinet may also be supported on the floor in other ways (e.g., byfixed feet, etc.).

A rear insulating wall 1033 (FIG. 37 ) extends up from adjacent a rearedge margin of the bottom wall 1030 and extends generally along thewidth W of the cabinet 1012. In certain embodiments, the rear wall 1033is formed from separate left and right rear insulating panels. The rearwall may also be formed from a single panel or more than two panels inother embodiments. As will be explained in further detail below, variouscomponents of the chamber conditioning systems are mounted on thecabinet 1012 to the rear of the rear insulating wall 1033. In theillustrated embodiment, a lower portion of the rear wall 1033 ispositioned forward of an upper portion of the rear wall to provideadditional space behind the lower portion of the rear wall for receivinglarger components of the chamber conditioning systems. The chamberconditioning systems include components that extend through the rearwall 1033 to communicate with the left and right dough preparationchambers 1014, 1015. As discussed in further detail below, the rearinsulating wall 1033 partially defines air handling ducts (broadly,“ducting”) used to control the environmental conditions of the left andright chambers 1014, 1015. As shown in FIGS. 37 and 38 , a rear accesspanel 1035 covers some of the system components mounted on the rearinsulating wall 1033.

A plurality of parallel, vertically oriented walls 1034, 1036, 1038 thatextend up from the bottom wall and along the depth D of the cabinet 1012define the sides of the left and right chambers 1014, 1015. A left sidewall 1034 extends up from adjacent the left side edge margin of thebottom wall 1030 and a right side wall 1036 extends up from adjacent theright side edge margin. A partition wall 1038 (FIGS. 33 and 35 )oriented generally parallel to the left and right side walls 1034, 1036extends up from the bottom wall 1030 at a location spaced apart betweenthe left and right side walls. In the illustrated embodiment, thepartition wall 1038 is positioned at about a midpoint along the width Wof the cabinet 1012, but it may also be located at other positions (e.g.at about a one-quarter point along the width of the cabinet or at abouta one-third point along the width of the cabinet, etc.) withoutdeparting from the scope of the invention. The partition wall 1038divides the interior of the cabinet between the left and right doughpreparation chambers 1014, 1015, such that the left dough preparationchamber extends between the left side wall 1034 and the partition walland the right dough preparation chamber extends between the partitionwall and the right side wall 1036.

Desirably, each of the bottom wall 1030, the rear wall 1033, the leftside wall 1034, the right side wall 1036, and the partition wall 1038are formed from a thermally insulating material such as an encapsulated,rigid foam. Thus, the left and right dough preparation chambers 1014,1015 may be thermally separated or isolated from one another and theambient environment. As explained below, the thermal or environmentalseparation of the two chambers 1014, 1015 allows the chamberconditioning systems to control the environmental conditions of eachchamber separately. If desired, the two chambers 1014, 1015 can be usedat the same time to carry out different dough preparation recipes or thesame recipe.

The counter 1016 is desirably positioned on the cabinet 1012 at anelevation at which a user may rest dough or containers (e.g., pans) ofdough when handling the dough before, after, and/or during doughpreparation recipes carried out by the apparatus 1010 or in conductingother dough preparation work. In the illustrated embodiment, the topsurface of the counter 1016 is spaced apart from the support surface Sby a height H (FIG. 32 ). The height H may, for example, be in aninclusive range of from about 30 inches to about 50 inches, and moredesirably in an inclusive range from about 32 inches to about 40 inches.Part or all of the counter 1016 may also be used as a temporary orpermanent storage shelf for supporting various items, such as countertopfood preparation appliances, food storage containers, food processingimplements, etc. In the illustrated embodiment, the counter 1016 formsthe top wall of the cabinet 1012. The illustrated counter 1016 comprisesan insulating material to environmentally isolate the dough preparationchambers 1014, 1015 from the ambient environment. In other embodiments,the counter may be positioned above an insulating top wall of thechambers 1014, 1015 such that the counter need not be insulated.Desirably, the exterior surfaces of the cabinet 1012 (and the othersurfaces of the cabinet) are formed by a hard and durable material(e.g., sheet metal) to withstand the rigors of frequent use.

Referring to FIGS. 31-34 , an over-shelf 1040 is mounted on the cabinet1012. The over-shelf 1040 includes a left wall 1042, a right verticalwall 1044, and an intermediate vertical wall 1046 that are orientedparallel to each other and spaced apart from one another along the widthW of the cabinet 1012. A horizontal shelf 1048 is supported on the topends of the vertical walls 1042, 1044, 1046. The over-shelf 1040 extendsforward from the rear of the cabinet 1012 and has a depth that issubstantially less than the depth D of the cabinet. Thus the over-shelf1040 does not obstruct access to the front end portion of the counter1016. The over-shelf 1040 defines storage space below the over-shelf. Inthe illustrated embodiment, the over-shelf defines a left storage cavityor cubby 1050 that extends between the left vertical wall 1042 and theintermediate vertical wall 1046 and a right storage cavity or cubby 1052that extends between the intermediate vertical wall and the rightvertical wall 1044. The cubbies 1050, 1052 may include lower shelves(not shown) or may receive various items that are supported on thecounter 1016. Electrical outlets (e.g., power connectors) for poweringappliances and the like may be provided on or adjacent the over-shelf1040. Hooks 1054 are mounted on the front surface of the horizontalshelf member 1048 to provide hanging storage. In the illustratedembodiment, the over-shelf 1040 supports the control system 1018, butthe control system can be positioned in association with the cabinet1012 in other ways (e.g., supported or mounted on the cabinet in otherpositions or orientations, or supported or mounted adjacent the cabinet)without departing from the scope of the present invention.

Referring to FIGS. 33-36 , the cabinet 1012 includes a front frame 1060at the front end portions of the counter 1016 and the bottom, left side,right side, and partition walls 1030, 1034, 1036, 1038 of the cabinet.The front frame 1016 defines a left opening 1064 and a right opening1065. The left opening 1064 provides access to the left doughpreparation chamber 1014, and the right opening 1065 provides access tothe right dough preparation chamber 1015.

In the illustrated embodiment, first and second left chamber doors1074A, 1074B are mounted on the cabinet to selectively cover the leftopening 1064 and first and second right chamber doors 1075A, 1075B aremounted on the cabinet to selectively cover the right opening 1065. Thefirst and second left chamber doors 1074A, 1074B are pivotably mountedon the front frame 1060 of the cabinet 1012 on opposite sides of theleft chamber opening 1065 for pivoting between a closed position (FIGS.31 and 32 ) and an open position (FIGS. 33 and 34 ). The first andsecond right chamber doors 1075A, 1075B are likewise pivotably mountedon the front frame 1060 on opposite sides of the right chamber opening1065 for pivoting movement between a closed position and an openposition. Each door 1074A, 1074B, 1075A, 1075B includes a gasket orother seal for sealingly engaging the front frame 1060 toenvironmentally seal the respective chamber opening 1064, 1065 from theambient environment. The doors 1074A, 1074B, 1075A, 1075B may beconstructed, for example, from a material that provides insulationbetween the left and right dough preparation chambers 1014, 1015 and theambient environment (e.g., encapsulated foam, glass, etc.).

The dough preparation apparatus 1010 may be constructed so thatcontainers (e.g., trays or forms, etc.) containing dough may be loadedor unloaded from either of the left and right dough preparation chambers1014, 1015 when one of the respective doors 1074A, 1074B, 1075A, 1075Bis open. In the illustrated embodiment, first and second pairs ofchamber racks 1084A, 1084B 1085A, 1085B are positioned in each of theleft and right dough preparation chambers 1014, 1015 in a side-by-sidearrangement. In the illustrated embodiment, the first left chamber rack1084A is positioned in the left side portion of the left doughpreparation chamber 1014, in general alignment with the first leftchamber door 1075A along the width W of the cabinet 1012; and the secondleft chamber rack 1084B is positioned in the right side portion of theleft dough preparation chamber 1014, in general alignment with thesecond left chamber door 1075B along the width W of the cabinet 1012.Similarly, the first right chamber rack 1085A is positioned in the leftside portion of the right dough preparation chamber 1015, in generalalignment with the first left chamber door 1075A along the width W ofthe cabinet 1012; and the second right chamber rack 1085B is positionedin the right side portion of the right dough preparation chamber 1015,in general alignment with the second right chamber door 1075B along thewidth W of the cabinet 1012.

Each rack 1084A, 1084B 1085A, 1085B includes a plurality of guide rails1086 extending laterally from rack support walls 1088. The guide rails1086 of each rack 1084A, 1084B, 1085A, 1085B are vertically spaced apartfrom one another along the height of the respective chamber 1014, 1015.Each of the illustrated guide rails 1086 is formed by a cutout of therack wall 1088 that is folded inward to a horizontal orientation. Theguide rails 1086 are arranged vertically in operative pairs. Eachoperative pair forms a guide for slidably guiding suitably sized andshaped containers (e.g., trays, pans, and/or forms) onto the respectiveracks 1084A, 1084B 1085A, 1085B and into the respective doughpreparation chambers 1014, 1015. Other rack configurations can be usedwithout departing from the scope of the present invention.

As shown in FIG. 36 , when the second left chamber door 1074B is openbut the other chamber doors 1074A, 1075A, 1075B are closed, a containercontaining the dough may be slid into the chamber 1014 and onto the rack1084B using the guide rails 1086. Similarly, when any one of the otherchamber doors 1074A, 1075A, 1075B is open, a container containing thedough may slide into the respective chamber 1015 and onto the respectiverack 1084A, 1085A, 1085B using the guide rails 1086. Accordingly, thearrangement of doors 1074A, 1074B, 1075A, 1075B and racks 1084A, 1084B,1085A, 1085B in the illustrated embodiment allows a portion of thechamber opening 1064, 1065 corresponding generally to the width of thecontainer or the width of the rack 1084A, 1084B (in this case, aboutone-half of the respective chamber opening 1064, 1065) to be uncoveredduring loading and unloading of dough from the chamber 1014, 1015. Thishelps minimize exposure of the environmentally controlled chambers 1014,1015 to the ambient environment during loading and unloading.

Referring to FIG. 37 , the dough preparation apparatus 1010 includeswalls arranged in the interior of the cabinet 1012 for providingrecirculation ducting for delivering supply air to each of the doughpreparation cavities 1014, 1015 and exhausting return air from each ofthe dough preparation cavities. FIG. 37 depicts the left doughpreparation cavity 1014, and it will be understood that the ductingarrangement in the right cavity 1015 is generally the same.

As shown in FIG. 37 , the recirculation ducting includes a supply duct1090 defined by the bottom surface of the counter 1016, an internaldivider wall 1092, and an internal supply wall 1094. An upper segment ofthe internal divider wall 1092 extends downward from the counter 1016 inparallel, spaced apart relationship with the upper portion of the rearcabinet wall 1033. As discussed in further detail below, a fan 1096 ismounted on the internal divider wall for moving air through therecirculation ducting. A lower portion of the internal divider wall 1092slopes forward to a bottom end that is joined to the bottom end of theinternal supply wall 1094. The internal supply wall 1094 includes anupstream segment that extends upward from the bottom end, anintermediate segment that angles upward and forward from the upstreamsegment, and a downstream segment that extends forward from the upperend of the intermediate segment, generally in parallel spaced apartrelationship with the bottom surface of the counter 1016. The supplyduct 1090 has a supply outlet 1098 (e.g., one or more openings providedin a forward end of the supply duct) adjacent the top front corner ofthe left dough preparation chamber 1014. Air passes from the supply duct1090 to the chamber 1014 through the outlet 1098.

The return duct 1100 is defined by the front surface of the rear wall1033, the internal divider wall 1092, and an internal return wall 1102.The internal return wall 1102 has a lower upstream segment that extendsupward from a lower end at an inlet 1104 of the return duct 110. Anintermediate segment of the return wall 1102 angles upward and rearwardfrom the top end of the upstream segment to a lower end of a downstreamsegment. The downstream segment extends upward from the lower end,generally in parallel spaced apart relationship with the upper segmentof the rear wall 1033, to the location where the lower end of the diverwall 1092 is joined to the lower end of the internal supply wall 1094.The internal divider wall 1092 separates the downstream end portion ofthe return duct 1100 from the upstream end portion of the supply duct1090. As explained below, the fan 1096 is configured to recirculate airfrom the chamber 1014 back to the chamber via the return duct 1100 andthe supply duct 1090. As explained in further detail below, the air isconditioned in the recirculation ducting for controlling one or moreenvironmental conditions within the respective dough preparation chamber1014, 1015. It will be appreciated that recirculation ducting havingconfigurations other than described and illustrated herein can be usedwithout departing from the scope of the present invention.

As mentioned above, the dough preparation apparatus 1010 includesmultiple chamber conditioning systems that are configured to control theenvironmental conditions of the left and right dough preparationchambers 1014, 1015 independently. Referring to FIG. 39 , theillustrated dough preparation apparatus 1010 includes a humidity controlsystem, generally indicated at 1110, configured to independently controlthe humidity of each of the dough preparation chambers 1014, 1015, and atemperature control system, generally indicated at 1112, configured toindependently control the temperature in each of the first and seconddough preparation chambers. Other numbers and types of chamberconditioning systems can be used without departing from the scope of thepresent invention.

The temperature control system 1112 comprises a multiplexedrefrigeration system including a common compressor 1120, condenser 1121,and receiver 1122 and including separate evaporator coils 1124, 1125(FIG. 34 ) for the left and right dough preparation chambers 1014, 1015.In the illustrated embodiment, the refrigeration system further includesa common accumulator 1128 upstream of the compressor 1120, but therefrigeration system may lack an accumulator or use chamber-specificaccumulators without departing from the scope of the present invention.Moreover, other types of refrigeration systems can be used withoutdeparting from the scope of the present invention.

Each evaporator coil 1124, 1125 is operatively connected to therespective dough preparation chamber to provide cooling. In theillustrated embodiment, each evaporator coil 1124, 1125 is positioned inthe respective supply duct 1090, adjacent and downstream from the fan1096. As shown in FIG. 40 , the fan 1096 in each chamber 1014, 1015 isconfigured to blow recirculated air from the return air duct 1100 alonga temperature control flow path TP that passes through the respectiveevaporator coil 1124, 1125 and the respective supply duct 1090, out theoutlet 1098 of the supply duct, and into the respective doughpreparation chamber 1014, 1015. The evaporator coil 1124, 1125 removesheat from the recirculated air as the air passes over the coil. Afterpassing through the dough preparation chamber 1014, 1015, thetemperature control flow path enters the return duct 1100 at the returninlet 1104. The air flows through the return duct 1100 and isrecirculated by the fan 1096.

To provide independent control of the refrigeration of each of the leftand right dough preparation chambers 1014, 1015, the flow of refrigerantfrom the common receiver 1122 to each evaporator coil 1124, 1125 isindependently controlled by a multiplexer, generally indicated at 1130,as shown in FIG. 39 . The refrigerant from the receiver 1122 travelsalong a single liquid line 1131 until it reaches a flow divider 1132 ofthe multiplexer 1130. Subsequently, a portion of the refrigerant flowsthrough a left chamber liquid line 1134 to the left evaporator coil 1124and the remainder of the refrigerant flows through a right liquid line1135 to the right evaporator coil 1125. A first solenoid valve 1144operatively coupled to the left liquid line 1134 controls the flow ofliquid refrigerant to the left evaporator coil 1124, and a secondsolenoid valve 1145 operatively coupled to the right liquid line 1135controls the flow of liquid refrigerant to the right evaporator coil1125.

As shown schematically in FIG. 34 , each illustrated evaporator coil1124, 1125 is fitted with a heating element 1154, 1155 (e.g., on or inthe evaporator coils 1124, 1125). Each heating element 1154, 1155 servestwo functions in the dough preparation apparatus 1010. First, theheating element 1154, 1155 functions as a defrosting device fordefrosting the respective evaporator coil 1124, 1125. Second, theheating element 1154, 1155 functions as a heating element in a heatingsystem for heating the respective one of the dough preparation chambers1014, 1015. Thus, in the illustrated embodiment, each heating element1154, 1155 is operatively connected to the respective dough preparationchamber 1014, 1015 to heat the dough preparation chamber and therebywarm dough positioned therein. More specifically, each heating element1154, 1155 is positioned in the respective supply duct 1090 adjacent thefan 1096 (at about the same location as the respective evaporator coil1124, 1125). As shown in FIG. 40 , each fan 1096 is configured to blowrecirculated air from the return air duct 1100 along a temperaturecontrol flow path TP that passes through the respective evaporator coil1124, 1125, through the downstream end of the respective supply duct1090, out the outlet 1099 of the supply duct, and into the respectivedough preparation chamber 1014, 1015. The heating element 1154, 1155heats the recirculated air as it passes over the heating element to heatthe respective chamber 1014, 1015.

To provide closed loop temperature control, the dough preparationapparatus includes at least one temperature sensor 1158 for sensing atemperature of the dough preparation chambers 1014, 1015. Eachtemperature sensor 1158 is operatively coupled to the respective doughpreparation chamber 1014, 1015 to provide an output signalrepresentative of a temperature of the respective dough preparationchamber. In the illustrated embodiment, one temperature sensor 1158 ispositioned in the return air duct 1100 of each of the dough preparationchambers 1014, 1015. Temperature sensors can be provided in otherlocations or omitted without departing from the scope of the presentinvention. As explained below, the controller 1024 receives and uses theoutput signals from the temperature sensors 1158 when carrying out doughpreparation recipes.

It will be understood that other kinds of temperature control systemsfor controlling the temperatures of first and second dough preparationchambers independently can be used without departing from the scope ofthe present invention. For example, instead of using a multiplexedrefrigeration system to cool the chambers, other separate refrigerationsystems can be provided for each chamber. Likewise, instead of using aheating system comprising separate heating elements located at theevaporator coils of the refrigeration system, a temperature controlsystem could include a multiplexed heating system or a heating systemwith separate heating elements in other locations. Other variations arealso possible. Moreover, it will be appreciated that the illustratedtemperature control system 1112 operates as a closed-loop system, butopen-loop or time-based systems (e.g., without sensors) can be usedwithout departing from the scope of the present invention.

Referring to FIG. 39 , the humidity control system 1110 includes leftand right humidifiers 1164, 1165 that are mounted on the rear wall 1033of the cabinet 1012. The left humidifier 1164 is configured to supplyhumidity to the left dough preparation chamber 1014 and the righthumidifier 1165 is configured to supply humidity to the right doughpreparation chamber 1015. In the illustrated embodiment, each humidifier1164, 1165 is a cool air ultrasonic humidifier (e.g., ultrasonicmister), but other types of humidifiers can be used without departingfrom the scope of the present invention. It will be understood that thehumidity control system could be a multiplexed system, instead ofcomprising separate humidifiers.

In addition to the humidifiers 1164, 1165, the humidity control system1110 includes other components. For example, the humidity control system1110 includes a filter 1166 that is fluidly connected to a water supply.The filter 1166 is located upstream of the humidifiers 1164, 1165 withinthe humidity control system 1110. The filter 1166 is configured tofilter supply water before it is received by the humidifiers. Thehumidity control system 110 also includes a buffer tank 1168 upstream ofthe humidifiers 1164, 1165 for storing and pretreating a volume offiltered water before supplying it to the humidifiers. Conduits (notshown) extend from the buffer tank 1168 to the humidifiers 1164, 1165 tocarry the filtered and treated water from the buffer tank to thehumidifier.

Referring to FIGS. 39 and 41 each humidifier 1164, 1165 is configured togenerate moisture-entrained air. A supply conduit 1170 extends from eachhumidifier 1164, 1165 to supply the moisture-entrained air to therespective dough preparation chamber 1014, 1015. In the illustratedembodiment each supply conduit 1170 extends from the top end of therespective humidifier 1164, 1165 and has an outlet end positionedimmediately upstream of the fan 1096. Each humidifier 1164 also has areturn conduit 1172 that has an inlet end located within the return airduct 1100 of the respective chamber 1014, 1015. As explained below, eachhumidifier 1164, 1165 receives air from the return air duct 1100 throughthe return conduit 1172 and uses the return air to humidify therespective chamber 1014, 1015.

Referring to FIG. 41 , the humidity control system 1110 is configured todirect moisture-entrained air through each of the dough preparationchambers 1014, 1015 along a humidity control flow path HP to increasethe humidity within the respective chamber. More specifically, the fan1096 (and, in some embodiments, an internal humidifier fan, not shown)draws moisture-entrained air out of the outlet of the respective supplyconduit 1170 and drives the moisture-entrained air through therespective supply duct 1090. The moisture-entrained air flows out of theoutlet 1098 of the supply duct 1090 into the respective chamber 1014,1015. Recirculated air is drawn from the return inlet 1104 through thereturn duct 1100 and into the return conduit 1172 of the respectivehumidifier 1164, 1165. The humidifier 1164, 1165 entrains moisture inthe recirculated air and the flow cycle repeats.

To control the amount of humidity that the humidity control system 1110provides to each chamber 1014, 1015, the humidity control system isconfigured to provide moisture-entrained air to each of the chambers atan independently controllable duty cycle. For example, over apredetermined period of time (i.e., a humidity cycle period), eachhumidifier 1164, 1165 may be “on” or “active,” deliveringmoisture-entrained air to the respective chamber 1014, 1015, for acertain percentage of the time period, and “off” or “inactive,” notdelivering any moisture to the respective chamber, for the remainder ofthe time period. The duty cycle for each humidifier 1064, 1065, whichmay be set by the controller 1024 as explained below, is the percentageof each predetermined time period during which the humidifier 1164, 1165is “on” or “active” and delivering moisture to the respective chamber1014, 1015. Accordingly, it will be appreciated that the illustratedhumidity control system 1110 operates as an open-loop or time-basedsystem, but a closed-loop (e.g., including a humidity sensor 1182 (FIG.42 )) can be used without departing from the scope of the presentinvention.

Although the illustrated embodiment includes multiple chamberconditioning systems including a humidity control system 1110 and atemperature control system 1112, it will be understood that othernumbers and/or other types of chamber conditioning systems can beprovided without departing from the scope of the present invention.

As shown schematically in FIG. 42 , the control system 1018 of the doughpreparation apparatus includes the controller 1024 (e.g., doughpreparation controller), which may be a microprocessor, programmablelogic controller, or the like. The memory 1020, which is operativelyconnected to the controller, is a tangible storage medium (e.g.,including forms of storage such as software 1020A and firmware 1020B).The control system 1018 includes interconnection electronics 1180 thatoperatively connect the various components of the control system 1018with other components of the dough preparation apparatus, such as theuser interface 1022, the temperature control system 1112, the humiditycontrol system 1110, the temperature sensors 1158, and optional humiditysensors 1182 that are operatively connected to the dough preparationchambers 1014, 1015 for sensing humidity therein. For example, theinterconnection electronics 1180 may include electrical or fiber opticlines or wireless communication devices. The controller 1024 is adaptedfor reading and executing instructions stored in the memory 1020, and isresponsive to the user interface 1022, for controlling the variouscomponents and systems of the dough preparation apparatus 1010. A usercan enter or modify instructions stored in the memory 1020 via the userinterface 1022. In the illustrated embodiment, the user interface 1022is a touch screen, as explained in further detail below. Other types ofuser interfaces can be used without departing from the scope of thepresent invention. The user interface 1022 provides command signals viathe interconnection electronics 1180 to the controller 1024. The commandsignals can include execution instructions that direct the controller1024 to execute one or more of the recipes stored on the memory 1020 inone of the dough preparation chambers 1014, 1015 using the components ofthe dough preparation apparatus 1010. The controller 1024 responds tothe command signals and provides control signals corresponding theretovia the interconnection electronics 1180 to the various components andsystems of the apparatus 1010.

Referring again to FIG. 31 , in the illustrated embodiment, the controlsystem 1018 includes a touchscreen user interface 1022 that is mountedon the over-shelf 1040 in a housing 1184. The control system 1018 may bean all-in-one device in the sense that the housing 1184 for the userinterface 1022 may also contain the memory 1020 and the controller 1024of the control system 1018. It will be understood that, in otherembodiments, the resources of the control system 1018 may be distributedacross multiple devices and/or locations. By supporting or mounting theuser interface on the over-shelf 1040 (or other suitable locationadjacent the upper end of the cabinet 1012), the user interface 1022 isreadily associated with the dough preparation apparatus and positionedfor easy user access during dough preparation. It will be understoodthat a user interface can be associated with the cabinet 1012 in otherways without departing from the scope of the present invention. Forexample, instead of being supported on the over-shelf 1040, the userinterface could be supported on the work top 1016 or elsewhere on theapparatus 1010 (e.g., one or more of the doors 1074A, 1074B, 1075A,1075B). In still other embodiments, the user interface could be mountedor supported independent from the apparatus 1010 (e.g., but adjacent tothe apparatus).

As will be described in further detail below, the control system 1018permits the user to initiate various “dough preparation recipes” usingthe dough preparation apparatus. The recipes may be stored on the memory1020 and include control instructions that define various parameters ofthe apparatus 1010 during execution of the respective recipe. Theparameters can define operational states (e.g., active or inactive) ofthe chamber conditioning systems, such as the humidity control system1110 and the temperature control system 1112, etc. For example, starttimes and durations of various stages of a recipe can be defined withrespect to a recipe time (e.g., countdown time). As explained below, theuser interface 1022 may display to the user in graphical formatoperational states of the chamber conditioning systems and recipes forenhanced user understanding of the recipe. This may be particularlyuseful when a recipe includes combined functions such as humidificationand temperature control, which may include stages and/or operationalstates having overlapping or sequential durations. For example,operational states for the food preparation environment control devicesmay include the state of being “active” (e.g., “on”) or “inactive”(e.g., “off”).

Referring to FIG. 43 , the illustrated memory 1020 stores five recipes1202, 1204, 1205, 1206, 1208 that can be used in various ways to preparedough for proofing and baking. Each of the recipes 1202, 1204, 1205,1206, 1208 defines control instructions for controlling one or moreenvironmental conditions of a dough preparation chamber 1014, 1015 usingone or more of the chamber conditioning systems 1110, 1112. As explainedbelow, any of the recipes 1202, 1204, 1205, 1206, 1208 may beselectively executed in either of the dough preparation chambers 1014,1015 based on inputs the user provides to the user interface 1022. Theillustrated memory 1020 stores a frozen holding recipe 1202, a slowthawing or slacking recipe 1204, a fast thawing or slacking recipe 1205,a dough conditioning recipe 1206, and a conditioned holding (e.g.,retarding) recipe 1208, which are configured for preparing dough priorto proofing. It will be understood that the memory may store otherrecipes, such as other thawing recipes, conditioning recipes, holdingrecipes, proofing recipes, and/or baking recipes, retarding recipes,etc., without departing from the scope of the present invention.

Referring to FIG. 44 , each of the illustrated recipes 1202, 1204, 1206,1208 includes a plurality of parameters defined by a recipe template1210. In general, the recipe template 1210 provides a uniform list ofparameters that define the recipes and are used to provide controlinstructions for controlling one or more environmental conditions of adough preparation chamber 1014, 1015 using one or more of the chamberconditioning systems 1110, 1112. It will be understood that recipes mayhave other templates or be formatted independently of one anotherwithout departing from the scope of the present invention. As explainedbelow, the controller 1224 is configured to read recipes formattedaccording to the template 1210 and execute the control instructions ofthe recipe using the temperature control system 1112 and the humiditycontrol system 1110.

In the illustrated embodiment, the recipe template 1210 includes atemperature set point parameter 1212 for controlling the temperaturecontrol system 1112 using closed loop control. The recipe template 1210also includes humidity control parameters 1214, 1216, including ahumidity duty cycle and a humidity period, for controlling the humiditycontrol system 1110 using duty cycle control (i.e., alternating timedperiods of activity and inactivity). Parameters suitable for othercontrol schemes may also be used to control the temperature controlsystem and/or the humidity control system. The recipe template 1210defines Boolean logic parameters 1220, 1222 that determine whether theheating system of the temperature control system 1112 and the humiditysystem 1110, respectively, are active (parameter set to True) orinactive (parameter set to False) during execution of the recipe. Therefrigeration system of the temperature control system 1112 is alwaysactive based on the illustrated recipe template 1210. However, otherrecipe templates could include a parameter for selectively activatingthe refrigeration system in different recipes. Finally, the recipetemplate 1210 includes a duration parameter 1224 that determines arecipe duration and a next recipe parameter 1226 that provides a pointerto another recipe for automatically switching from one recipe to thenext after a recipe duration has elapsed. For recipes having indefiniteruntimes, each of the parameters 1224 and 1226 are set to NA. Otherrecipe templates can include additional and/or different parameters, andother recipe conventions can be used, without departing from the scopeof the invention. As used herein, the term “recipe” can refer to asingle recipe, or multiple (e.g., sequential) recipes or recipe stagesmaking up a combined recipe.

As shown in Table 1 below, in one embodiment, the frozen holding recipe1202 sets the Boolean logic parameters 1220, 1222 to False to provide anindication that neither the heating system of the temperature controlsystem 1112 nor the humidity system 1110 is to be used during executionof the frozen holding recipe. It will be understood, however, that theheating elements 1154, 1155 may nonetheless be used in their capacity ofevaporator coil defrosting elements (independent from a doughpreparation recipe) during the frozen holding recipe to defrost theevaporator coils 1124, 1125. Because the humidity on parameter 1222 isset to false, the humidity control parameters 1214, 1216 are set to NA.The recipe shown in Table 1 defines a frozen holding recipe that has anunlimited duration, as indicated by the duration and next recipeparameters 1224, 1226 being set to NA. After initiation of the frozenholding recipe 1202 in one of the chambers 1014, 1015, the controllerwill not initiate another recipe in the chamber until the user interface1022 receives a user input initiating another recipe. In the illustratedembodiment, the frozen holding temperature set point parameter 1212 isset to 27° F. Thus, when the illustrated frozen holding recipe 1202 isexecuted, the controller operates the refrigeration system of thetemperature control system 1112 in a closed loop manner to maintain therefrigeration system at about 27° F. The frozen holding recipe 1202 istherefore configured to freeze dough and/or maintain dough in a frozenstate for an extended duration. It will be understood that the frozenholding recipe 1202 may define other frozen holding temperature setpoints, such as a frozen holding temperature set point in an inclusiverange of from about 0° F. to about 32° F., and more desirably in aninclusive range from about 0° F. to about without departing from thescope of the present invention. The parameters of the frozen holdingrecipe can also vary from those shown in Table 1 in other ways withoutdeparting from the scope of the present invention.

TABLE 1 Parameter Value Temperature Set Point (° F.) 27 Humidity DutyCycle (%) NA Humidity Period (s) NA Humidity on False Heat on FalseDuration (hr) NA Next Recipe NA

The slow thawing recipe 1204 and the fast thawing recipe 1205 defineinstructions for controlling environmental conditions of a doughpreparation chamber 1014, 1015 using the humidity control system 1110and the temperature control system 1112 to thaw dough in the doughpreparation chamber from a frozen state to a slacked or thawed state.For purposes of this disclosure, dough in a “slacked state” will beunderstood to mean dough that is partially-thawed (at a highertemperature relative to its previous temperature) and ready for beingworked in one or more dough preparation processes (e.g., scoring,stretching, seasoning, etc.). As explained below, the slow thawingrecipe 1204 is configured when executed to slowly thaw frozen dough to aslacked or thawed state and to hold the slacked or thawed dough in theslacked or thawed state. Desirably, dough in the slacked or thawed statehas an internal temperature in the inclusive range of about 25 degreesF. to about 40 degrees F., more desirably in the inclusive range ofabout 30 degrees F. to about 40 degrees F., and more desirably in theinclusive range of about 30 degrees F. to about 36 degrees F. (e.g.,about 32 degrees F.). The fast thawing recipe 1205 is configured whenexecuted to thaw frozen dough to the slacked or thawed state morequickly than the slow thawing recipe 1204. In general, it iscontemplated that the slow thawing recipe 1204 may be used for thawingfrozen dough overnight so that the dough is in a ready-to-use condition(slacked or thawed state) when a user arrives in a food preparationfacility in the morning. The fast thawing recipe 1205 may be used for amore immediate (e.g., unexpected) need for slacked or thawed dougharises and frozen dough must be thawed to a slacked or thawed state morequickly.

As shown in Table 2 below, in one embodiment, when the controller 1024executes the slow thawing recipe 1204, it uses ambient heating and therefrigeration system of the temperature control system 1112 to adjustthe temperature of a selected dough preparation chamber 1014, 1015toward a slow thawing temperature set point. In the illustratedembodiment, the slow thawing temperature set point parameter 1212 is 32°F. In other embodiments, the slow thawing temperature set point definedin the control instructions of a slow thawing recipe may be in aninclusive range of from about 25° F. to about 40° F., in an inclusiverange from about 25° F. to about 35° F., in an inclusive range of fromabout 30° F. to about 40° F., or more desirably in an inclusive rangefrom about 30° F. to about 36° F. Other slow thawing temperature setpoints can be used without departing from the scope of the presentinvention.

TABLE 2 Parameter Value Temperature Set Point (° F.) 32 Humidity DutyCycle (%) 12 Humidity Period (s) 350 Humidity on True Heat on FalseDuration (hr) 30 Next Recipe Alarm

When executing the slow thawing recipe 1204, the controller is operativeto control the temperature control system 1112 to adjust the temperatureof the dough preparation chamber toward the slow thawing temperature setpoint. In the illustrated slow thawing recipe 1204, the heat onparameter 1220 is set to False. Thus, the slow thawing recipe 1204includes an indication (e.g., the False heat on parameter 1220) that thetemperature control system 1112 is not to be used to heat the doughpreparation chamber 1014, 1015 during execution of the slow thawingrecipe. In other words, the slow thawing recipe 1204 is free of aparameter that indicates that a heating system is used to warm thechamber (However, it will be understood that the heating elements 1154,1155 may nonetheless be used in their capacity of evaporator coildefrosting elements (independent from a dough preparation recipe) duringthe slow thawing recipe to defrost the evaporator coils 1124, 1125.) Thecontroller executes the slow thawing recipe 1204 using closed looptemperature control based on a temperature signal from the temperaturesensor 1158 associated with the respective chamber 1014, 1015. Becausethe heat on parameter is set to False, the controller 1024 is operativeto control the temperature control system 1112 so that ambient heating(and not an active heating system) heats the dough preparation chamber1014, 1015 when the temperature of the dough preparation chamber islower than the slow thawing temperature set point. When the temperaturein the dough preparation chamber 1014, 1015 is greater than or equal toa hysteresis temperature, higher than the slow thawing temperature setpoint (e.g., 4 degrees higher than the slow thawing temperature setpoint), the controller is operative to control the refrigeration systemof the temperature control system 1112 to cool the dough preparationchamber. The refrigeration system is activated until the temperature inthe chamber reaches the slow thawing temperature set point, and therefrigeration system remains idle until the temperature is once greaterthan or equal to the hysteresis temperature.

The slow thawing recipe 1204 illustrated in Table 2 also defines slowthawing humidity parameters 1214, 1216 at which the controller 1024 isconfigured to operate the humidity control system 1110 when the slowthawing recipe is executed. In the illustrated embodiment, the slowthawing recipe defines a slow thawing humidity duty cycle of about 12%and a slow thawing humidity cycle period of about 350 seconds. In otherembodiments, the slow thawing recipe can define a slow thawing humidityduty cycle in an inclusive range of from about 10% to about 20% and aslow thawing humidity cycle period in an inclusive range of from about100 seconds to about 600 seconds. Other slow thawing humidity parameterscan be used without departing from the scope of the present invention.

In the illustrated embodiment, the slow thawing recipe 1204 functions toboth thaw frozen dough from a frozen state to a slacked or thawed stateand to subsequently maintain the slacked or thawed dough in the slackedor thawed state for an extended period of time. The recipe durationparameter 1224 is set to 30 hours, and the next recipe parameter is setto Alarm. The slow thawing recipe 1204 is, therefore, set to run for aduration of 30 hours during which dough can be maintained in a slackedor thawed state according to the parameters of the recipe. After theslow thawing duration has elapsed, the controller 1024 is configured toprovide an alarm signal to the user through the user interfaceindicating that the dough should be removed because it has beenmaintained in a slacked or thawed state for a maximum duration. Thecontroller 1024 is configured to continue operating the chamberconditioning systems 1110, 1112 according to the slow thawingparameters, even after providing the alarm. It will be understood thatthe recipe duration parameter 1224 and the next recipe parameter 1226could be set to NA so that the thawing recipe runs indefinitely, withoutany alarm.

Although the illustrated slow thawing recipe 1204 is a single stagerecipe, it is expressly contemplated that the slow thawing recipe caninclude multiple stages for sequentially thawing dough and holdingthawed or slacked dough. For example, the slow thawing recipe caninclude a first slow thawing instance of the recipe template 1210 withparameters defined for thawing dough from a frozen state. The firstrecipe instance can include a recipe duration parameter 1224 and a nextrecipe parameter that points to a second instance of the recipe template1210 with parameters defined for holding the dough in a slacked orthawed state. For example, the holding instance of the recipe template1210 may have a lower set point temperature than the thawing instance.Still other slow thawing recipe stages (e.g., multiple thawing stages,etc.) may be used without departing from the scope of the presentinvention.

As shown in Table 3 below, in one embodiment, when the controller 1024executes the fast thawing recipe 1205, the controller initially usesheating provided by a heating element 1154, 1155 to adjust thetemperature of a selected dough preparation chamber 1014, 1015 toward afast thawing temperature set point. In the illustrated embodiment, thefast thawing temperature set point parameter 1212 is 100° F. Other fastthawing temperature set points can be used for a fast thawing recipewithout departing from the scope of the present invention. For example,the fast thawing temperature set point can be in an inclusive range offrom about 45° F. to about 150° F., from about 45° F. to about 100° F.,from about 70° F. to about 150° F., or from about 45° F. to about 85° F.Other thawing temperature set points can also be used, and stagedthawing temperature set points (e.g., first set point, then lower setpoint, etc.) can also be used for a fast thawing recipe withoutdeparting from the scope of the present invention.

TABLE 3 Parameter Value Temperature Set Point (° F.) 100 Humidity DutyCycle (%) 12 Humidity Period (s) 350 Humidity on True Heat on TrueDuration (hr) 1.5 Next Recipe Slow Thawing

When executing the fast thawing recipe 1205, the controller is operativeto control the temperature control system 1112 to adjust the temperatureof the dough preparation chamber 1014, 1015 toward the fast thawingtemperature set point. In the illustrated fast thawing recipe 1204, theheat on parameter 1220 is set to True. Thus, the fast thawing recipe1205 includes an indication (e.g., the True heat on parameter 1220) thatthe temperature control system 1112 is to be used to heat the doughpreparation chamber 1014, 1015 during execution of the fast thawingrecipe. The controller executes the fast thawing recipe 1204 usingclosed loop temperature control based on a temperature signal from thetemperature sensor 1158 associated with the respective chamber 1014,1015. Because the heat on parameter 1220 is set to True, the controller1024 is operative to control the heating element 1158 to heat the doughpreparation chamber 1014, 1015 when the temperature of the doughpreparation chamber is less than or equal to a hysteresis temperaturelower than the fast thawing temperature set point (e.g., 4 degrees lowerthan the fast thawing temperature set point). As explained below, theduration of the fast thawing recipe instance 1205 is set so that thetemperature of the dough preparation chamber 1014, 1015 fails to reachthe fast thawing set point temperature before the fast thawing recipetransitions to a slacked or thawed holding stage. The refrigerationsystem of the temperature control system 1112 is not used until the fastthawing recipe reaches a slacked or thawed holding stage.

The fast thawing recipe 1205 illustrated in Table 3 also defines fastthawing humidity parameters 1214, 1216 according to which the controller1024 is configured to operate the humidity control system 1110 when thefast thawing recipe is executed. In the illustrated embodiment, the fastthawing recipe defines a fast thawing humidity duty cycle of about 12%and a fast thawing humidity cycle period of about 350 seconds. Forexample, the fast thawing recipe can define a fast thawing humidity dutycycle in an inclusive range of from about 10% to about 20% and a fastthawing humidity cycle period in an inclusive range of from about 100seconds to about 600 seconds. Fast thawing recipes can define stillother humidity parameters without departing from the scope of thepresent invention.

In the illustrated embodiment, the fast thawing recipe 1205 functions torapidly thaw frozen dough, and automatically transitions to a secondrecipe stage for maintaining the dough in a slacked or thawed state. Totransition the fast thawing recipe from thawing to holding, the recipeduration parameter 1224 is set to 1.5 hours and the next recipeparameter is set to “Slow Thawing.” The fast thawing recipe 1205 is,therefore, set to run for a duration (1.5 hours, though other durations,such as those in an inclusive range of from about 0.5 hours to about 4.0hours, can be used) over which frozen dough can be at least partiallythawed by operating the chamber conditioning systems 1110, 1112according to the fast thawing parameters. After the fast thawingduration has elapsed, the controller 1024 is configured to automaticallyinitiate the slow thawing recipe 1204, which as explained above, iswell-suited for maintaining dough in a slacked or thawed state. It isunderstood that, instead of transitioning to the slow thawing recipe1204, the next recipe parameter 1226 could be set to another holdingrecipe suitable for maintaining dough in a slacked or thawed state. Itwill be appreciated that by the end of the heating stage of the fastthawing recipe, or at some point during the holding stage of the fastthawing recipe, the dough desirably achieves the thawed or slacked statein which the dough has an internal temperature in the inclusive range ofabout 25 degrees F. to about 40 degrees F., more desirably in theinclusive range of about 30 degrees F. to about 40 degrees F., and moredesirably in the inclusive range of about 30 degrees F. to about 36degrees F. (e.g., about 32 degrees F.).

Although the illustrated fast thawing recipe 1225 includes only a singlethawing stage that transitions to a holding stage, it is expresslycontemplated that in other embodiments a fast thawing recipe can includemultiple thawing stages for sequentially thawing frozen dough usingdifferent chamber conditioning system parameters. For example, the fastthawing recipe can include sequential thawing stages that vary in setpoint temperature (e.g., stepping down in set point temperature witheach successive stage, stepping up in set point temperature with eachsuccessive stage, etc.) and/or humidity duty cycle (e.g., stepping downin humidity duty cycle with each successive stage, stepping up inhumidity duty cycle with each successive stage, etc.).

As shown in Table 4 below, the dough conditioning recipe 1206 isconfigured to condition dough in one of the dough preparation chambers1014, 1015 so that the dough transitions from the slacked or thawedstate to a conditioned state in which the dough is ready for proofing.Desirably, the dough in the conditioned state has an internaltemperature in the inclusive range of about 40° F. to about 60° F., fromabout 40° F. to about 55° F., or from about F to about 50° F. (e.g.,about 50 degrees F.). In one embodiment, when the controller 1024executes the conditioning recipe 1206, the controller uses heatingprovided by a heating element 1154, 1155 to adjust the temperature of aselected dough preparation chamber 1014, 1015 toward a conditioningtemperature set point. In the illustrated embodiment, the conditioningtemperature set point parameter 1212 is 65° F. The conditioningtemperature set point for a conditioning recipe can be in an inclusiverange of from about 55° F. to about 75° F., or from about 45° F. toabout 80° F. Still other conditioning temperature set points can be usedwithout departing from the scope of the present invention.

TABLE 4 Parameter Value Temperature Set Point (° F.) 65 Humidity DutyCycle (%) 15 Humidity Period (s) 350 Humidity on True Heat on TrueDuration (hr) 0.5 Next Recipe Conditioned Holding

When executing the conditioning recipe 1206, the controller 1024 isoperative to control the temperature control system 1112 to adjust thetemperature of the dough preparation chamber 1014, 1015 toward theconditioning temperature set point. In the illustrated fast thawingrecipe 1204, during an initial heating stage, the heat on parameter 1220is set to True. Thus, the conditioning recipe 1206 includes anindication (e.g., the True heat on parameter 1220) that the temperaturecontrol system 1112 is to be used to heat the dough preparation chamber1014, 1015 during execution of the conditioning recipe. The controller1024 executes the conditioning recipe 1206 using closed loop temperaturecontrol based on a temperature signal from the temperature sensor 1158associated with the respective chamber 1014, 1015. Because the heat onparameter 1220 is set to True, the controller 1024 is operative tocontrol the heating element 1158 to heat the dough preparation chamber1014, 1015 when the temperature of the dough preparation chamber is lessthan or equal to a hysteresis temperature lower than the conditioningtemperature set point (e.g., four degrees F. lower than the conditioningtemperature set point). As explained below, the duration of theconditioning recipe instance 1205 is set so that the temperature of thedough preparation chamber 1014, 1015 fails to reach the conditioningtemperature set point before the conditioning recipe transitions to aholding recipe. The refrigeration system of the temperature controlsystem 1112 is not used until the conditioning recipe 1206 reaches aholding stage.

The conditioning recipe 1206 shown in Table 4 also defines conditioninghumidity parameters 1214, 1216 according to which the controller 1024 isconfigured to operate the humidity control system 1110 when theconditioning recipe is executed. In the illustrated embodiment, theconditioning recipe defines a conditioning humidity duty cycle of about15% and a conditioning humidity cycle period of about 350 seconds. Thus,the conditioning humidity duty cycle may be greater than the thawinghumidity duty cycle to provide more moisture during dough conditioningthan dough thawing. The conditioning recipe can define a conditioninghumidity duty cycle in an inclusive range of from about 10% to about 20%and a conditioning humidity cycle period in an inclusive range of fromabout 100 seconds to about 600 seconds. Conditioning recipes can definestill other humidity parameters without departing from the scope of thepresent invention.

In the illustrated embodiment, the conditioning recipe 1206 functions totransition slacked or thawed dough to the conditioned state and hold thedough in the conditioned state. For transitioning to a conditionedholding function, the recipe duration parameter 1224 is set to 0.5 hoursand the next recipe parameter is set to Conditioned Holding. Theconditioning recipe 1206 is, therefore, set to run for a duration (0.5hours, though other durations, such as those in an inclusive range offrom about 0.25 hours to about 3.0 hours, may also be used in otherembodiments) at which slacked or thawed dough can be conditioned byoperating the chamber conditioning systems 1110, 1112 according to thelisted parameters. After the conditioning duration has elapsed, thecontroller 1024 is configured to automatically initiate the conditionedholding recipe 1208, which as explained below is well-suited formaintaining dough in a conditioned state.

As shown in Table 5 below, the conditioned holding recipe 1208 isconfigured to hold dough in the conditioned state in one of thepreparation chambers 1014, 1015 for an extended period. In oneembodiment, when the controller 1024 executes the conditioned holdingrecipe 1206, the controller uses ambient heating and refrigerationprovided by the temperature control system 1112 to adjust thetemperature of a selected dough preparation chamber 1014, 1015 toward aconditioned holding temperature set point. In the illustratedembodiment, the conditioned holding temperature set point parameter 1212is less than the conditioning temperature set point parameter shown inTable 4. More specifically, the conditioned holding temperature setpoint is about 50° F. The conditioned holding temperature set pointdefined in the control instructions of a conditioned holding recipe canbe in an inclusive range of from about 40° F. to about 60° F., fromabout 40° F. to about 55° F., or from about 40° F. to about 50° F. Stillother holding temperature set points can be used without departing fromthe scope of the present invention.

TABLE 5 Parameter Value Temperature Set Point (° F.) 50 Humidity DutyCycle (%) 15 Humidity Period (s) 350 Humidity on True Heat on FalseDuration (hr) 4 Next Recipe Alarm

When executing the conditioned holding recipe 1208 (which may also bereferred to as a retarding recipe), the controller 1024 is operative tocontrol the temperature control system 1112 to adjust the temperature ofthe dough preparation chamber 1014, 1015 toward the conditioned holdingtemperature set point. In the illustrated conditioned holding recipe1208, the heat on parameter 1220 is set to False. Thus, the conditionedholding recipe 1208 includes an indication (e.g., the False heat onparameter 1220) that the temperature control system 1112 is not to beused to heat the dough preparation chamber 1014, 1015 during executionof the conditioned holding recipe. The controller 1024 executes theconditioned holding recipe 1208 using closed loop temperature controlbased on a temperature signal from the temperature sensor 1158associated with the respective chamber 1014, 1015. Because the heat onparameter is set to False, the controller 1024 is operative to controlthe temperature control system 1112 so that ambient heating (and not anactive heating system) heats the dough preparation chamber 1014, 1015when the temperature of the dough preparation chamber is lower than theconditioned holding temperature set point. When the temperature in thedough preparation chamber 1014, 1015 is greater than or equal to ahysteresis temperature higher than the conditioned holding temperatureset point (e.g., four degrees higher than the conditioned holdingtemperature set point), the controller is operative to control therefrigeration system of the temperature control system 1112 to cool thedough preparation chamber.

The conditioned holding recipe 1208 shown in Table 5 also definesconditioned holding humidity parameters 1214, 1216 at which thecontroller 1024 is configured to operate the humidity control system1110 when the conditioned holding recipe is executed. In the illustratedembodiment, the conditioned holding recipe defines a conditioned holdinghumidity duty cycle of about 15% and a conditioned holding humiditycycle period of about 350 seconds. Thus, the conditioned holdinghumidity control parameters are the same as the conditioning humidityparameters. The conditioned holding recipe can define a conditionedholding humidity duty cycle in an inclusive range of from about 10% toabout 20% and a conditioned holding humidity cycle period in aninclusive range of from about 100 seconds to about 600 seconds.Conditioned holding recipes can define still other humidity parameterswithout departing from the scope of the present invention.

In the illustrated embodiment, the conditioned holding recipe 1208functions to maintain the dough in the conditioned state for an extendedperiod of time after execution of the conditioning recipe 1206. It willbe appreciated that holding the dough in the conditioned state accordingto the conditioned holding recipe assists in enhancing the flavor of thebaked bread because the extended holding period delays (retards)fermentation of yeast in the dough. The recipe duration parameter 1224is set to 4 hours, and the next recipe parameter is set to Alarm. Theconditioned holding recipe 1208 is, therefore, set to run for a durationover which dough can be maintained in the conditioned state according tothe parameters of the recipe. After the duration has elapsed, thecontroller 1024 is configured to provide an alarm signal (e.g., an audioand/or visual indication) to the user through the user interfaceindicating that the dough should be removed because it has beenmaintained in a conditioned state for a maximum duration. The controller1024 is configured to continue operating the chamber conditioningsystems 1110, 1112 according to the holding parameters, even afterproviding the alarm. It will be understood that the dough can achievethe desired temperature of the conditioned state during the heatingstage of the conditioning recipe or during the holding stage of theconditioning recipe.

Referring to FIGS. 45 and 46 , the user interface 1022 is configured togenerate a plurality of screens 1300, 1302 (e.g., displayed on a touchsensitive display) that provide an output to the user representing adough preparation characteristic of each of the dough preparationchambers 1014, 1015 and provide a control input that allows a user toselectively execute the dough preparation recipes in either chamber.FIG. 45 illustrates an exemplary overview screen 1300, which provides avisual output of information about the operational characteristics ofeach of the left and right dough preparation chambers 1014, 1015. Itwill be understood that the user interface 1010 could also comprise aspeaker or other sound generating device for audibly providing outputinformation (e.g., alarm indications, etc.) to the user. The overviewscreen 1300 includes a left chamber section 1304 for providing outputinformation about the left dough preparation chamber 1014 and a rightchamber section 1305 for providing output information about the rightdough preparation chamber 1015. Output information about first andsecond dough preparation chambers could be arranged differently and/oron other screens without departing from the scope of the presentinvention.

In the illustrated embodiment, the overview screen 1300 includes chambercondition display indicators 1312 for each of the left and rightchambers 1014, 1015. More specifically, the illustrated screen 1300includes a temperature indicator 1312A that indicates the currenttemperature of the respective chamber 1014, 1015 and a humidityindicator 1312B that indicates the current relative humidity of thechamber. Other chamber condition indicators may also be displayed inother embodiments. The controller 1024 receives output signalsrepresentative of chamber temperature and relative humidity from thetemperature sensors 1158 and humidity sensors 1182 (if supplied)associated with each dough preparation chamber 1014, 1015 and providesthe output signals to the user interface 1022. The user interfacedisplays the temperature and relative humidity information in the outputsignals in the indicators 1312A, 1312B in each chamber section 1304,1305.

Each of the chamber sections 1304, 1305 also includes recipe indicators1314 that indicate the recipe that is currently being executed in therespective chamber 1014, 1015. The recipe indicators 1314 include acurrent recipe indicator 1314A, which identifies the recipe that iscurrently being executed in the respective chamber 1014, 1015. A recipestatus indicator 1314B is also displayed in each section 1304, 1305 toprovide a visual summary of the status of the recipe being executed inthe respective chamber 1014, 1015. For example, for a multi-stagerecipe, the status indicator 1314B may include an indication of whichstage is currently being executed. Alarm information indicating that themaximum duration for the current recipe has elapsed may also be providedin the recipe status indicator 1314B. The recipe status indicator 1314Bmay also include an indication of any actions a user is permitted or notpermitted to take based on the current status of the recipes. Theillustrated overview section 1300 further provides a time remainingindicator 1314C, which provides an indication of the time remaininguntil the recipe reaches its maximum duration. In other embodiments, therecipe information indicators may also include a stage time indicatorthat provides information about the time remaining until the recipeautomatically switches to another stage.

In addition to the informational indicators 1312, 1314, each chamberdisplay section 1304, 1305 in the illustrated overview screen 1300includes a selection actuator 1316 for executing a new recipe in therespective chamber 1014, 1015. In the illustrated embodiment, eachselection actuator 1316 is a touch-sensitive icon or button on thetouchscreen display. Other types of selection actuators can be providedwithout departing from the scope of the present invention.

When the user actuates the selection actuator 1316, the user interface1022 navigates to a control actuator screen 1302. The control actuatorscreen 1302 displays a plurality of recipe selection actuators 1322,1324, 1325, 1326, which function as control actuators operative toreceive a user input selecting one of the dough preparation recipes1202, 1204, 1205, 1206 for execution. The control actuator screen 1302also displays a chamber indicator 1330, which identifies the chamber1014, 1015 that was selected using the selection actuator 1316 tonavigate to the control actuator screen. When a user actuates a recipeselection actuator 1322, 1324, 1325, 1326, the controller 1024 executesthe respective recipe 1202, 1204, 1205, 1206 in the chamber 1014, 1015indicated in the chamber identifier indicator 1330.

From the control actuator screen 1302, the user can select any of thedough preparation recipes 1202, 1204, 1205, 1206 for execution in therespective chamber 1014, 1015 by touching the display at the location ofthe respective selection actuators 1322, 1324, 1325, 1326. In theillustrated embodiment, the control actuator screen 1302 “collapses”multiple recipes into multi-stage recipes having a single selectionactuator. So even though the conditioning recipe 1306 automaticallytransitions to the conditioned holding recipe 1308, the control actuatorscreen displays a single conditioning recipe control actuator 1326.Likewise, even though the fast thawing recipe 1205 automaticallytransitions to the slow thawing recipe 1204 after the fast thawingduration, the control actuator screen displays the fast thawing recipeas a single control actuator 1324. When the user actuates the holdfrozen actuator 1322, the slow thaw icon 1324, the fast thaw icon 1325,or the condition icon 1326 the controller 1024 executes the respectiverecipes 1202, 1204, 1205, 1206, 1208 in the manner described above.Thus, the controller 1024 operatively connects the control actuators1322, 1324, 1325, 1326 displayed in the control actuator screen 1302 tothe chamber conditioning systems 1110, 1112 for executing the respectiverecipes 1202, 1204, 1205, 1206, 1208 based on control inputs provided bythe user.

Although the illustrated embodiment uses the control actuator screen1302 to provide touch-selectable control actuators for selectivelyactuating the recipes, it will be understood that other types of controlactuators may also be used. For example, instead of graphical iconsdisplayed on a touchscreen device, actuators may be provided in the formof buttons, switches, knobs, and/or microphones (for voice actuation)without departing from the scope of the present invention.

One exemplary method of using the dough preparation apparatus will nowbe described. It will be understood that, although the descriptionreferences the left and right chambers 1014, 1015 in a specificsequence, either of the chambers or a single chamber may be used toperform any of the functions in the method.

Around the close of business of a first day at a food preparationfacility, a user may access the overview display 1300 on the userinterface 1022 and select, for example, the left chamber selectionactuator 1316 to navigate to the left chamber control actuator screen1302. From the control actuator screen 1302 the user actuates the slowthawing control actuator 1324 to begin the slow thaw recipe 1204. Ifdough is already present in the left chamber 1014 and the frozen holdingrecipe 1202 is being executed, the slow thaw immediately begins forthawing the frozen dough to a slacked or thawed state. The slow thawingrecipe 1204 may be configured to automatically display an alarmindication on the overview screen 1300 if the temperature in the chamber1014 exceeds a maximum initial thawing temperature (e.g., about 40degrees F.) thus instructing the user to wait to place the frozen doughin the chamber. Once the temperature of the left dough preparationchamber 1014 is less than or equal to the maximum initial thawingtemperature, the user places the frozen dough into the left doughpreparation chamber. The chamber 1014 permits the frozen dough to thawto a slacked or thawed state overnight and maintains the dough in theslacked or thawed state until the dough is needed.

Because the slow thawing recipe thaws the dough at a relatively slowrate, a minimum thawing time (e.g., about four hours) may need to passbefore the dough is sufficiently slacked or thawed to proceed to thenext dough preparation step. In one embodiment, the recipe stateindicator 1314B on the overview display 1300 automatically provides anindication that the dough is not ready for removal before the minimumthawing time has elapsed and/or an indication that the dough is readyfor removal after the minimum thawing time has elapsed.

When slacked or thawed dough is needed, the dough is removed from theleft dough preparation chamber 1014 and subjected to further preparationsteps by the user before conditioning. Some dough can be maintained inthe slacked or thawed condition in the left chamber 1014 for the maximumthawing duration defined in the slow thawing recipe 1204. If only aportion of the dough in the chamber 1014 is needed, one of the leftchamber doors 1074A, 1074B can be opened to remove the needed portion ofthe dough. The other chamber door 1074A, 1074B can remain closed tominimize the exposure of the dough preparation chamber 1014 to ambientair. The user can prepare the dough for conditioning by scoring,stretching, spraying (e.g., with water), and/or seasoning (e.g., withcheese, herbs, and/or spices). In particular, the user removes one ormore containers of dough from the cabinet and performs these manualsteps on the dough while the dough is outside the cabinet. It will beappreciated that the upper work surface of the counter 1016 is asuitable and convenient location for the user to support the dough whileperforming such manual steps.

In the meantime, the user may access the overview screen 1300 on theuser interface 1022 and actuate the right chamber selection actuator1316 to navigate to the right chamber control actuator screen 1302. Onthe control actuator screen 1302 the user can actuate the doughconditioning recipe control actuator 1326 to begin the conditioningrecipe 1206. The user removes the dough from the counter 1016 and placesthe dough in the right dough preparation chamber 1015, and thecontroller executes the dough conditioning recipe 1206. In an initialstage, the controller 1024 executes the conditioning recipe 1206 in theright dough preparation chamber 1015 to condition the dough during theconditioning duration defined in the conditioning recipe. Then, in asecond stage, the controller 1024 automatically switches to theconditioned holding recipe 1208 to hold the dough in the conditionedstate until the dough is removed from the dough preparation apparatus1010 for proofing and baking.

Because implementation of the conditioning recipe on the dough enhancestaste of the baked bread, it may be desirable to ensure the user leavesthe dough in the cabinet for a sufficient time during the conditioningrecipe. For example, a minimum conditioning time (e.g., about 45minutes) may need to pass before the dough is sufficiently conditionedto proceed to proofing. The 45 minutes includes the 30 minutes of theconditioning heating stage, and the initial 15 minutes of theconditioned holding stage. In one embodiment, the recipe state indicator1314B on the overview display 1300 automatically provides an indicationthat the dough is not ready for removal before the minimum conditioningtime has elapsed and/or an indication that the dough is ready forremoval after the minimum thawing time has elapsed.

If the available slacked or thawed dough is depleted from the left doughpreparation chamber 1014 and additional slacked or thawed dough isrequired in a relatively short timeframe (e.g., the same day), the usermay access the overview screen 1300 on the user interface 1022 andactuate the left chamber selection actuator 1316 to navigate to the leftchamber control actuator screen 1302. On the control actuator screen1302 the user actuates the fast thaw control actuator 1325 to begin thefast thaw recipe 1205. Because the left chamber previously executed theslow thawing recipe in this example, the chamber temperature will bebelow the maximum initial thawing temperature. The dough can beimmediately placed in the left dough preparation chamber 1014. If inanother method of use, a fast thaw recipe is executed in a chamber thatpreviously executed a conditioning recipe 1206 or conditioned holdingrecipe 1208, a cool down period may be required before loading the doughinto the chamber. The controller executes the fast thaw recipe 1205 torapidly thaw the dough from the frozen state to a slacked or thawedstate. The slacked or thawed dough may subsequently be prepared viamanual steps as described above then subjected to the conditioningrecipe.

As is now understood, the disclosed dough preparation chamber can beused to carry out various steps in a process for preparing frozen doughfor being proofed. The arrangement of the dough preparation apparatus1010 allows a user to seamlessly integrate user performed steps (e.g.,using the counter 1016 as a work surface) with automated steps carriedout by the controller 1024. The user interface 1022 provides intuitivecontrols for executing the recipes at a pace and in a sequence thatsuits a user's needs. By providing two side-by-side preparation chambers1014, 1015, the dough preparation apparatus can perform multiplepreparation functions at the same time, which streamlines the doughpreparation workflow and provides flexibility in the event of unexpecteddemand for dough. The apparatus provides an integrated solution for manysteps necessary for preparing dough from a frozen state to a conditionedstate ready for proofing.

Referring to FIGS. 47-52 , another embodiment of a dough preparationapparatus, which may be referred to as a dough preparation work station,is generally indicated at reference number 2010. The dough preparationapparatus has a similar construction to the dough preparation apparatus1010 described above, and like components are indicated by likereference numbers, plus 1000. For example, the dough preparationapparatus 2010 includes a cabinet 2012 having separate left and rightdough preparation chambers 2014, 2015 (FIG. 48 ) that are arrangedside-by-side. Other numbers of chambers (e.g., one, three, four, etc.)can be provided without departing from the scope of the presentinvention. The cabinet 2012 has a counter 2016 above the first andsecond dough preparation chambers 2014, 2015. The counter 2016 has anexposed upper work surface positioned at about waist height of anaverage adult person when standing. As explained in further detailbelow, the dough preparation apparatus 2010 includes multiple chamberconditioning systems configured to independently adjust environmentalconditions of the left and right dough preparation chambers 2014, 2015.As will be appreciated, like the dough preparation apparatus 1010, thedough preparation apparatus 2010 provides a multipurpose doughpreparation station for user handling and automated processing of frozendough prior to proofing.

To automate and precisely control various dough preparation processes,the dough preparation apparatus 2010 includes a control system 2018 thatcan have the same construction as the control system 1018 as shownschematically in FIG. 42 . A user can select a recipe using a userinterface 2022, whereby a controller reads the selected recipe from amemory and executes the recipe in a selected one of the left and rightchambers 2014, 2015 using one or more of the chamber conditioningsystems. Recipes such as those discussed with respect to embodimentsabove can be used. For example, recipes can be configured to slowly thawdough from a frozen state to a slacked or thawed state and maintain thedough in the slacked or thawed state for extended durations; conditiondough from the slacked or thawed state to a conditioned state in whichthe dough is ready for proofing; hold dough in the conditioned state fora period of time; rapidly thaw dough from a frozen state to the slackedor thawed state; and/or hold dough in a frozen state prior to thawing.As will be appreciated, these exemplary recipes can be used to preciselycontrol aspects of preparing frozen dough for subsequent proofing andbaking. It will be appreciated that the dough preparation apparatusprovides precise control of the thawing, conditioning, and holdingenvironments. Baked products having improved characteristics arepossible because of the consistency and precise control of thepreparation environments in the chambers 2014, 2015.

Referring to FIG. 48 , the cabinet 2012 includes a plurality ofinsulated walls, some of which define portions of the left and rightdough preparation chambers 2014, 2015. A bottom wall 2030 extends alonga width W (FIG. 48 ) of the cabinet 2012 from a left side margin to aright side margin. The bottom wall 2030 likewise extends along a depth D(FIG. 47 ) of the cabinet from a front edge margin to a rear edgemargin. In the illustrated embodiment, the bottom wall 2030 is mountedon casters 2032 that allow the dough preparation apparatus 2010 to berolled over a support surface S (FIG. 48 ) such as the floor. It will beunderstood that the cabinet may also be supported on the floor in otherways (e.g., by fixed feet, etc.).

A rear insulating wall 2033 (FIG. 48 ) extends up from adjacent a rearedge margin of the bottom wall 2030 and extends generally along thewidth W of the cabinet 2012. In certain embodiments, the rear wall 2033is formed from separate left and right rear insulating panels. The rearwall may also be formed from a single panel or more than two panels inother embodiments. As will be explained in further detail below, variouscomponents of the chamber conditioning systems are mounted on thecabinet 2012 to the rear of the rear insulating wall 2033. The chamberconditioning systems include components that extend through the rearwall 2033.

A plurality of parallel, vertically oriented walls 2034, 2036, 2038 thatextend up from the bottom wall and along the depth D of the cabinet 2012define the sides of the left and right chambers 2014, 2015. A left sidewall 2034 extends up from adjacent the left side edge margin of thebottom wall 2030 and a right side wall 2036 extends up from adjacent theright side edge margin. A partition wall 2038 (FIG. 52 ) orientedgenerally parallel to the left and right side walls 2034, 2036 extendsup from the bottom wall 2030 at a location spaced apart between the leftand right side walls. In the illustrated embodiment, the partition wall2038 is positioned at about a midpoint along the width W of the cabinet2012, but it may also be located at other positions (e.g. at about aone-quarter point along the width of the cabinet or at about a one-thirdpoint along the width of the cabinet, etc.) or omitted (i.e., onechamber) without departing from the scope of the invention. Thepartition wall 2038 divides the interior of the cabinet between the leftand right dough preparation chambers 2014, 2015, such that the leftdough preparation chamber extends between the left side wall 2034 andthe partition wall and the right dough preparation chamber extendsbetween the partition wall and the right side wall 2036.

Desirably, each of the bottom wall 2030, the rear wall 2033, the leftside wall 2034, the right side wall 2036, and the partition wall 2038are formed from a thermally insulating material such as an encapsulated,rigid foam. Thus, the left and right dough preparation chambers 2014,2015 may be thermally separated or isolated from one another and theambient environment. As explained below, the thermal or environmentalseparation of the two chambers 2014, 2015 allows the chamberconditioning systems to control the environmental conditions of eachchamber separately. If desired, the two chambers 2014, 2015 can be usedat the same time to carry out different dough preparation recipes or thesame recipe.

The counter 2016 is desirably positioned on the cabinet 2012 at anelevation at which a user may rest dough or containers (e.g., pans) ofdough when handling the dough before, after, and/or during doughpreparation recipes carried out by the apparatus 2010 or in conductingother dough preparation work. In the illustrated embodiment, the topsurface of the counter 2016 is spaced apart from the support surface Sby a height H (FIG. 48 ). The height H may, for example, be in aninclusive range of from about 30 inches to about 50 inches, and moredesirably in an inclusive range from about 32 inches to about 40 inches.Part or all of the counter 2016 may also be used as a temporary orpermanent storage shelf for supporting various items, such as countertopfood preparation appliances, food storage containers, food processingimplements, etc. In the illustrated embodiment, the counter 2016 formsthe top wall of the cabinet 2012. The illustrated counter 2016 comprisesan insulating material to environmentally isolate the dough preparationchambers 2014, 2015 from the ambient environment. In other embodiments,the counter may be positioned above an insulating top wall of thechambers 2014, 2015 such that the counter need not be insulated.Desirably, the exterior surfaces of the cabinet 2012 (and the othersurfaces of the cabinet) are formed by a hard and durable material(e.g., sheet metal) to withstand the rigors of frequent use. The doughpreparation apparatus 2010 also includes an over-shelf 2040 andassociated components having the same features as described above withrespect to the over-shelf 1040.

Referring to FIG. 48 , the cabinet 2012 includes a front frame 2060 atthe front end portions of the counter 2016 and the bottom, left side,right side, and partition walls 2030, 2034, 2036, 2038 of the cabinet.The front frame 2060 defines a left opening providing access to the leftdough preparation chamber 2014, and defines a right opening providingaccess to the right dough preparation chamber 2015. In the illustratedembodiment, first and second left chamber doors 2074A, 2074B are mountedon the cabinet to selectively cover the left opening 2064 and first andsecond right chamber doors 2075A, 2075B are mounted on the cabinet toselectively cover the right opening 2065. The first and second leftchamber doors 2074A, 2074B are pivotably mounted on the front frame 2060of the cabinet 2012 on opposite sides of the left chamber opening 2065for pivoting between a closed position (FIG. 47 ) and an open position(FIG. 48 ). The first and second right chamber doors 2075A, 2075B arelikewise pivotably mounted on the front frame 2060 on opposite sides ofthe right chamber opening 2065 for pivoting movement between a closedposition and an open position. Each door 2074A, 2074B, 2075A, 2075Bincludes a gasket or other seal for sealingly engaging the front frame2060 to environmentally seal the respective chamber from the ambientenvironment. The doors 2074A, 2074B, 2075A, 2075B may be constructed,for example, from a material that provides insulation between the leftand right dough preparation chambers 2014, 2015 and the ambientenvironment (e.g., encapsulated foam, glass, etc.).

The dough preparation apparatus 2010 may be constructed so thatcontainers (e.g., trays or forms, etc.) containing dough may be loadedor unloaded from either of the left and right dough preparation chambers2014, 2015 when one of the respective doors 2074A, 2074B, 2075A, 2075Bis open. In the illustrated embodiment, first and second pairs ofchamber racks 2084A, 2084B 2085A, 2085B are positioned in each of theleft and right dough preparation chambers 2014, 2015 in a side-by-sidearrangement. In the illustrated embodiment, the first left chamber rack2084A is positioned in the left side portion of the left doughpreparation chamber 2014, in general alignment with the first leftchamber door 2075A along the width W of the cabinet 2012; and the secondleft chamber rack 2084B is positioned in the right side portion of theleft dough preparation chamber 2014, in general alignment with thesecond left chamber door 2075B along the width W of the cabinet 2012.Similarly, the first right chamber rack 2085A is positioned in the leftside portion of the right dough preparation chamber 2015, in generalalignment with the first left chamber door 2075A along the width W ofthe cabinet 2012; and the second right chamber rack 2085B is positionedin the right side portion of the right dough preparation chamber 2015,in general alignment with the second right chamber door 2075B along thewidth W of the cabinet 2012.

Each rack 2084A, 2084B 2085A, 2085B includes a plurality of guide rails2086 extending laterally from rack support walls 2088. The guide rails2086 of each rack 2084A, 2084B, 2085A, 2085B are vertically spaced apartfrom one another along the height of the respective chamber 2014, 2015.Each of the illustrated guide rails 2086 is formed by a cutout (formingan air flow opening, as explained further below) of the rack wall 2088that is folded inward to a horizontal orientation. The guide rails 2086are arranged vertically in operative pairs. Each operative pair forms aguide for slidably guiding suitably sized and shaped containers (e.g.,trays, pans, and/or forms) onto the respective racks 2084A, 2084B 2085A,2085B and into the respective dough preparation chambers 2014, 2015.Other rack configurations can be used without departing from the scopeof the present invention.

When the second left chamber door 2074B is open but the other chamberdoors 2074A, 2075A, 2075B are closed, a container containing the doughmay be slid into the chamber 2014 and onto the rack 2084B using theguide rails 2086. Similarly, when any one of the other chamber doors2074A, 2075A, 2075B is open, a container containing the dough may slideinto the respective chamber 2014, 2015 and onto the respective rack2084A, 2085A, 2085B using the guide rails 2086. Accordingly, thearrangement of doors 2074A, 2074B, 2075A, 2075B and racks 2084A, 2084B,2085A, 2085B in the illustrated embodiment allows a portion of thechamber opening 2064, 2065 corresponding generally to the width of thecontainer or the width of the rack 2084A, 2084B (in this case, aboutone-half of the respective chamber opening) to be uncovered duringloading and unloading of dough from the chamber 2014, 2015. This helpsminimize exposure of the environmentally controlled chambers 2014, 2015to the ambient environment during loading and unloading.

Referring to FIG. 52 , the dough preparation apparatus 2010 includeswalls arranged in the interior of the cabinet 2012 for providingrecirculation ducting for delivering supply air to each of the doughpreparation cavities 2014, 2015 and exhausting return air from each ofthe dough preparation cavities. FIG. 52 depicts the left doughpreparation cavity 2014, and it will be understood that the ductingarrangement in the right cavity 2015 is generally the same. As shown inFIG. 52 , the recirculation ducting includes a supply duct having leftand right upper supply duct portions 2090A. The upper left supply ductportion 2090A is defined by the bottom surface of the counter 2016 andan upper panel or wall 3010A, which extends widthwise above the leftside of the chamber 2014 between the racks 2084A. The upper right supplyduct portion 2090A is defined by the bottom surface of the counter 2016and an upper panel or wall 3010B, which extends widthwise above theright side of the chamber 2014 between the racks 2084B. The supply ductalso includes left and right side supply duct portions 2090B. The leftside supply duct portion 2090B extends downwardly along the left side ofthe chamber 2014 and is defined by the left wall 2034 and the left rack2084A. The right side supply duct portion 2090B extends downwardly alongthe right side of the chamber 2014 and is defined by the partition wall2038 and the right rack 2084B. The supply duct 2090 has a left outlet3030A for delivering supply air to the left side of the chamber and aright outlet 3030B for delivering supply air to the right side of thechamber. In the illustrated embodiment, the outlets each comprise aplurality of openings in the racks 2084A, 2084B below respective guiderails 2086. The openings are generally rectangular and extend along thedepth of the chamber, like the openings below each guide rail 1086 shownin FIG. 35 .

The recirculation ducting also includes a return duct including a lowerleft and right return duct portion 3040A. The lower left return ductportion 3040A is defined by the upper surface of the bottom wall 2030and a left lower panel or wall 3050A. The lower right return ductportion 3040A is defined by the upper surface of the bottom wall 2030and a right lower panel or wall 3050B. The return duct also includes anintermediate return duct portion 3040B extending upwardly between theleft and right portions of the chamber 2014. The intermediate returnduct portion 3040B is defined by the right and left racks 2084A, 2084B.The return duct includes left and right exhaust air inlets 3054A, 3054Bfor receiving exhaust air from the left and right portions of thechamber 2014. The exhaust air inlets 3054A, 3054B comprise a pluralityof openings in the racks 2084A, 2084B under the guide rails 2086 similarto the openings forming the supply air outlets 3030A, 3030B.

A fan 2096 mounted at an upper end of the intermediate return ductportion 3040B is configured for moving air through the recirculationducting. As explained in further detail below, the air is conditioned inthe recirculation ducting for controlling one or more environmentalconditions within the respective dough preparation chamber 2014. The fan2096 is configured to recirculate air from the chamber 2014 back to thechamber via the return duct and the supply duct. The fan 2096 isconfigured to move air at a relatively low flow rate, such as in theinclusive range of 5-60 cfm or 10-40 cfm, such as about 18 cfm. Thearrangement is such that the fan 2096 moves air along two recirculationflow paths, one associated with the left portion of the chamber 2014,and the other associated with the right portion of the chamber. Awedge-shaped air divider 3060 is provided above the fan for separatingthe air flow into the left and right recirculation flow paths. The leftrecirculation flow path extends along the supply air duct over the leftportion of the chamber 2014 and down the left side of the chamber. Amajority of the supply air is delivered to the chamber 2014 through thesupply air outlet 3030A, but some of the supply air enters the lowerleft portion 3040A of the return duct and flows under the left portionof the chamber, bypassing the chamber. Air from the chamber 2014exhausts through the inlet 3054A into the intermediate return ductportion 3040B, where it converges with air from the lower left returnduct portion 3040A. The flow of air through the right side recirculationducting and right portion of the chamber 2014 happens in a similarfashion but down the right side of the chamber and then to the lefttoward the intermediate portion 3040B of the return duct, from thechamber and the lower right portion 3040A of the return duct. Thus, therecirculation ducting defines a left counter-clockwise air flow path anda right clockwise air flow path. The loop air flow paths extend in therecirculation ducting around the respective left and right portions ofthe chamber 2014. It is believed the looped air flow paths assist inproviding more uniform flow of air through the left and right portionsof the chamber 2014. It will be appreciated that recirculation ductinghaving configurations other than described and illustrated herein can beused without departing from the scope of the present invention.

As mentioned above, the dough preparation apparatus 2010 includes achamber conditioning system configured to control environmentalconditions of the left and right dough preparation chambers 2014, 2015independently. The illustrated dough preparation apparatus 2010 includesa temperature control system, generally indicated at 2112, configured toindependently control the temperature in each of the first and seconddough preparation chambers 2014, 2015. Other numbers and types ofchamber conditioning systems can be used without departing from thescope of the present invention. In this embodiment, a humidity controlsystem is not provided, but a humidity control system could be provided,similar to those described above or otherwise, without departing fromthe scope of the present invention.

The temperature control system 2112 comprises a multiplexedrefrigeration system including a common compressor 2120, condenser 2121,and receiver 2122 and including separate evaporator coils 2124, 2125(FIG. 49 ) for the left and right dough preparation chambers 2014, 2015.In the illustrated embodiment, the refrigeration system further includesa common accumulator 2128 upstream of the compressor 2120, but therefrigeration system may lack an accumulator or use chamber-specificaccumulators without departing from the scope of the present invention.Moreover, other types of refrigeration systems can be used withoutdeparting from the scope of the present invention.

Each evaporator coil 2124, 2125 is associated with a respective doughpreparation chamber 2014, 2015 to provide cooling. In the illustratedembodiment, the evaporator coils 2124, 2125 (broadly, “coolingelements”) are positioned outside the recirculation ducting, and moreparticularly above the left and right upper portions 2090A of the supplyair duct, downstream from the fan 2096. Other types of cooling elementscan be used without departing from the scope of the present invention.The position of the evaporator coil 2124 with respect to therecirculation ducting of the left chamber 2014 is shown in FIG. 52 .Desirably, the evaporator coil 2124 is configured to cool substantiallyall of the upper surface of the left and right upper portions 2090A ofthe supply air duct to provide a large surface area for cooling.Desirably, the evaporator coil 2124 is in conductive heat transfercontact with outside surfaces of the recirculation ducting. For example,a thermal mastic (e.g., heat sink compound) can be used to secure thecoil 2124 to the ducting. The evaporator coil 2124 removes heat from theducting and thus from the supply air as the air passes through the upperleft and right portions 2090A of the supply duct. It will be understoodthat the right evaporator coil 2125 is arranged similarly with respectto the recirculation ducting for the right chamber 2015.

To provide independent control of the refrigeration of each of the leftand right dough preparation chambers 2014, 2015, the flow of refrigerantfrom the common receiver 2122 to each evaporator coil 2124, 2125 isindependently controlled by a multiplexer, generally indicated at 2130,as shown in FIG. 51 . The refrigerant from the receiver 2122 travelsalong a single liquid line 2131 until it reaches a flow divider 2132 ofthe multiplexer 2130. Subsequently, a portion of the refrigerant flowsthrough a left chamber liquid line 2134 to the left evaporator coil 2124and the remainder of the refrigerant flows through a right liquid line2135 to the right evaporator coil 2125. A first solenoid valve 2144operatively coupled to the left liquid line 2134 controls the flow ofliquid refrigerant to the left evaporator coil 2124, and a secondsolenoid valve 2145 operatively coupled to the right liquid line 2135controls the flow of liquid refrigerant to the right evaporator coil2125.

The temperature control system 2112 also includes a heating systemincluding separate heating elements 2154, 2155 (FIG. 49 ) for the leftand right dough preparation chambers 2014, 2015. In the illustratedembodiment, the heating elements are resistance heating coils, but othertypes of heating elements can be used without departing from the scopeof the present invention. Each heating coil 2154, 2155 is associatedwith a respective dough preparation chamber 2014, 2015 to provideheating. As shown in FIG. 52 , the left heating coil 2154 is associatedwith the left chamber 2014. The heating coil 2154 is positioned outsidethe recirculation ducting, and more particularly below the left andright lower portions of the return air duct (in the bottom wall),upstream from the fan 2096. Desirably, the heating coil 2154 isconfigured to heat substantially all of the lower surface of the leftand right lower portions of the return air duct to provide a largesurface area for heating. Desirably, the heating coils 2154, 2155 are inconductive heat transfer contact with outside surfaces of therecirculation ducting. For example, heating coils 2154, 2155 can be partof a foil heater including layers of foil sandwiching or laminating theheating coils and applied to the outside surface of the ducting. Theheating coil 2154 heats the ducting and thus the air in the lowerportions 3040A of the return duct. It will be understood that the rightheating coil 2155 is arranged similarly with respect to therecirculation ducting for the right chamber 2015.

To provide closed loop temperature control, the dough preparationapparatus 2010 includes at least one temperature sensor 2158 for sensinga temperature of the dough preparation chambers 2014, 2015. Eachtemperature sensor 2158 is operatively coupled to the respective doughpreparation chamber 2014, 2015 to provide an output signalrepresentative of a temperature of the respective dough preparationchamber. As shown in FIG. 52 , in the illustrated embodiment, onetemperature sensor 2158 is positioned in the intermediate portion of thereturn air duct 3040B for the chamber 2014, and it will be appreciatedanother sensor is similarly positioned for the chamber 2015. Temperaturesensors can be provided in other locations or omitted without departingfrom the scope of the present invention. As explained above with respectto other embodiments, the temperature sensors can be used in closed-looptemperature control for carrying out dough preparation recipes.

It will be understood that other kinds of temperature control systemsfor controlling the temperatures of first and second dough preparationchambers independently can be used without departing from the scope ofthe present invention. For example, instead of using a multiplexedrefrigeration system to cool the chambers, other separate refrigerationsystems can be provided. Likewise, other heating systems having othernumbers or types of heating elements can be used. Other variations arealso possible. Moreover, it will be appreciated that the illustratedtemperature control system operates as a closed-loop system, butopen-loop or time-based systems (e.g., without sensors) can be usedwithout departing from the scope of the present invention. Moreover, itwill be understood that other numbers and/or other types of chamberconditioning systems can be provided without departing from the scope ofthe present invention.

The control system 2018 of the dough preparation apparatus 2010including the controller (e.g., dough preparation controller), can beessentially the same as the control system 1018 described above withrespect to FIG. 42 . Moreover, the control system can be used toimplement recipes as explained with respect to FIGS. 43-46 and/orrecipes described with respect to other embodiments. Moreover, the leftand right chambers 2014 and 2015 can be used in the manners describedabove with respect to the chambers 1014 and 1015.

In one example method of using the dough preparation apparatus 2010,frozen dough is taken from a freezer and placed in a chamber 2014, 2015.The dough can be left in the chamber overnight to thaw. A thawing orslacking recipe pre-programmed in the control system is executed (e.g.,by actuation of an actuator on the user interface) to slowly thaw thedough and hold it in a thawed or slacked state. For example, arefrigeration set point of 34 degrees F. can be used with suitablehysteresis routine. It will be appreciated that the refrigeration systemmay not turn on for some time, because the frozen dough cools thechamber sufficiently to prevent the temperature sensor from indicatingcooling is needed. When the employee arrives the following morning, thedough is thawed or slacked and being refrigerated according to thethawing or slacking recipe. The employee can actuate an actuator on theuser interface of the controller to end the thawing or slacking recipeand begin a “prep mode” in which the heating system is operatedaccording to a conditioning recipe at a set point of 65 degrees F. for10 minutes, during which time the chamber may rise to 50 to 55 degreesF. After the 10 minutes, the heating system is turned off, andrefrigeration begins at a set point of 50 degrees F. A suitable alarmcan sound to notify the employee that the prep mode has ended and thedough is ready to be prepared. The employee can remove the dough andprepare it, such as by stretching and seasoning the dough. At this timethe dough is ready for moving to an oven for proofing/baking.Alternatively, the dough can be held in the chamber at the 50 degrees F.refrigeration set point for up to 4 hours (e.g., which can be signaledto employee by the control system by a suitable audible and/or visiblealarm) before moving the dough to the oven. Yeast in the dough willlikely be activated when the dough reaches an internal temperature ofabout 36 degrees F., and the dough can be held in the preparationapparatus for only a limited amount of time after activation of theyeast. It will be appreciated that the preparation apparatus provides acontrolled, consistent means of preparing dough before proofing andbaking that results in better bread.

The Title, Field of Invention, and Background are provided to help thereader quickly ascertain the nature of the technical disclosure. Theyare submitted with the understanding that they will not be used tointerpret or limit the scope or meaning of the claims. They are providedto introduce a selection of concepts in simplified form that are furtherdescribed in the Detailed Description. The Title, Field of Invention,and Background are not intended to identify key features or essentialfeatures of the claimed subject matter, nor is it intended to be used asan aid in determining the claimed subject matter.

For purposes of illustration, programs and other executable programcomponents, such as the operating system, are illustrated herein asdiscrete blocks. It is recognized, however, that such programs andcomponents reside at various times in different storage components of acomputing device, and are executed by a data processor(s) of the device.

Although described in connection with an exemplary computing systemenvironment, embodiments of the aspects of the invention are operationalwith numerous other general purpose or special purpose computing systemenvironments or configurations. The computing system environment is notintended to suggest any limitation as to the scope of use orfunctionality of any aspect of the invention. Moreover, the computingsystem environment should not be interpreted as having any dependency orrequirement relating to any one or combination of components illustratedin the exemplary operating environment. Examples of well-known computingsystems, environments, and/or configurations that may be suitable foruse with aspects of the invention include, but are not limited to,personal computers, server computers, hand-held or laptop devices,multiprocessor systems, microprocessor-based systems, set top boxes,programmable consumer electronics, mobile telephones, network PCs,minicomputers, mainframe computers, distributed computing environmentsthat include any of the above systems or devices, and the like.

Embodiments of the aspects of the invention may be described in thegeneral context of data and/or processor-executable instructions, suchas program modules, stored one or more tangible, non-transitory storagemedia and executed by one or more processors or other devices.Generally, program modules include, but are not limited to, routines,programs, objects, components, and data structures that performparticular tasks or implement particular abstract data types. Aspects ofthe invention may also be practiced in distributed computingenvironments where tasks are performed by remote processing devices thatare linked through a communications network. In a distributed computingenvironment, program modules may be located in both local and remotestorage media including memory storage devices.

In operation, processors, computers and/or servers may execute theprocessor-executable instructions (e.g., software, firmware, and/orhardware) such as those illustrated herein to implement aspects of theinvention.

Embodiments of the aspects of the invention may be implemented withprocessor-executable instructions. The processor-executable instructionsmay be organized into one or more processor-executable components ormodules on a tangible processor readable storage medium. Aspects of theinvention may be implemented with any number and organization of suchcomponents or modules. For example, aspects of the invention are notlimited to the specific processor-executable instructions or thespecific components or modules illustrated in the figures and describedherein. Other embodiments of the aspects of the invention may includedifferent processor-executable instructions or components having more orless functionality than illustrated and described herein.

The order of execution or performance of the operations in embodimentsof the aspects of the invention illustrated and described herein is notessential, unless otherwise specified. That is, the operations may beperformed in any order, unless otherwise specified, and embodiments ofthe aspects of the invention may include additional or fewer operationsthan those disclosed herein. For example, it is contemplated thatexecuting or performing a particular operation before, contemporaneouslywith, or after another operation is within the scope of aspects of theinvention.

When introducing elements of aspects of the invention or the embodimentsthereof, the articles “a,” “an,” “the,” and “said” are intended to meanthat there are one or more of the elements. The terms “comprising,”“including,” and “having” are intended to be inclusive and mean thatthere may be additional elements other than the listed elements.

In view of the above, it will be seen that several advantages of theaspects of the invention are achieved and other advantageous resultsattained.

Not all of the depicted components illustrated or described may berequired. In addition, some implementations and embodiments may includeadditional components. Variations in the arrangement and type of thecomponents may be made without departing from the spirit or scope of theclaims as set forth herein. Additional, different or fewer componentsmay be provided and components may be combined. Alternatively or inaddition, a component may be implemented by several components.

The above description illustrates the aspects of the invention by way ofexample and not by way of limitation. This description enables oneskilled in the art to make and use the aspects of the invention, anddescribes several embodiments, adaptations, variations, alternatives anduses of the aspects of the invention, including what is presentlybelieved to be the best mode of carrying out the aspects of theinvention. Additionally, it is to be understood that the aspects of theinvention is not limited in its application to the details ofconstruction and the arrangement of components set forth in thedescription or illustrated in the drawings. The aspects of the inventionare capable of other embodiments and of being practiced or carried outin various ways. Also, it will be understood that the phraseology andterminology used herein is for the purpose of description and should notbe regarded as limiting.

Having described aspects of the invention in detail, it will be apparentthat modifications and variations are possible without departing fromthe scope of aspects of the invention as defined in the appended claims.It is contemplated that various changes could be made in the aboveconstructions, products, and methods without departing from the scope ofaspects of the invention. In the preceding specification, variousembodiments have been described with reference to the accompanyingdrawings. It will, however, be evident that various modifications andchanges may be made thereto, and additional embodiments may beimplemented, without departing from the broader scope of the aspects ofthe invention as set forth in the claims that follow. The specificationand drawings are accordingly to be regarded in an illustrative ratherthan restrictive sense.

1-20. (canceled)
 21. A food preparation apparatus comprising: a cabinetdefining a food preparation chamber; recirculation ducting forrecirculating air from the food preparation chamber back to the foodpreparation chamber; a fan configured to move air in the recirculationducting from the food preparation chamber back to the food preparationchamber; and at least one of a heating element outside the recirculationducting arranged to heat air in the recirculation ducting while the airis in the recirculation ducting or a cooling element outside therecirculation ducting arranged to cool air in the recirculation ductingwhile the air is in the recirculation ducting; and a food preparationcontroller configured to operate the fan and said at least one of theheating element or cooling element for preparing food in the foodpreparation chamber.
 22. The food preparation apparatus as set forth inclaim 21, wherein said at least one of the heating element or coolingelement is in conductive heat transfer contact with an outside surfaceof a portion of the recirculation ducting for heating or cooling theportion of the recirculation ducting by conduction.
 23. The foodpreparation apparatus as set forth in claim 22, wherein said at leastone of the heating element or cooling element is a cooling element. 24.The food preparation apparatus as set forth in claim 23, wherein thecooling element is positioned higher than the food preparation chamber.25. The food preparation apparatus as set forth in claim 23, wherein thecooling element is thermally coupled to the outside surface of therecirculation ducting by a thermal mastic.
 26. The food preparationapparatus as set forth in claim 22, wherein said at least one of theheating element or cooling element is a heating element.
 27. The foodpreparation apparatus as set forth in claim 26, wherein the heatingelement is positioned lower than the food preparation chamber.
 28. Thefood preparation apparatus as set forth in claim 21, wherein one or morewalls of the recirculation ducting partition said at least one of theheating element or the cooling element from an interior of therecirculation ducting through which air moves.
 29. The food preparationapparatus as set forth in claim 21, wherein said at least one of theheating element or the cooling element is isolated from air that flowsthrough the recirculation ducting.
 30. The food preparation apparatus asset forth in claim 29, wherein said at least one of the heating elementor cooling element comprises the heating element and the coolingelement, wherein the heating element and the cooling element areisolated from air that flows through the recirculation ducting.
 31. Thefood preparation apparatus as set forth in claim 30, wherein the heatingelement and the cooling element are each disposed outside of the foodpreparation chamber.
 32. The food preparation apparatus as set forth inclaim 21, wherein said at least one of the heating element or thecooling element are out of direct contact with air in the recirculationducting.
 33. The food preparation apparatus as set forth in claim 21,wherein the recirculation ducting extends from an outlet of the foodpreparation chamber to an inlet of the food preparation chamber.
 34. Thefood preparation apparatus as set forth in claim 21, wherein said atleast one of the heating element or cooling element is disposed outsideof the food preparation chamber.
 35. A food preparation apparatuscomprising: a cabinet defining a food preparation chamber; recirculationducting for recirculating gas from the food preparation chamber back tothe food preparation chamber, the recirculation ducting including anoutlet for supplying air from the recirculation ducting to the foodpreparation chamber and including an inlet for exhausting air from thefood preparation chamber to the recirculation ducting, and therecirculation ducting including a return duct portion extendingdownstream of the outlet and toward said inlet for bypassing the foodpreparation chamber; a fan configured to move air in the recirculationducting for moving the air from the food preparation chamber back to thefood preparation chamber; and at least one of a heating elementconfigured to heat air in the recirculation ducting or a cooling elementconfigured to cool air in the recirculation ducting; and a foodpreparation controller configured to operate the fan and said at leastone of the heating element or cooling element for preparing food in thefood preparation chamber.
 36. The food preparation apparatus as setforth in claim 35, wherein the recirculation ducting provides a loop airflow path in the recirculation ducting extending downstream from the fanback to the fan without entering the food preparation chamber.
 37. Thefood preparation apparatus as set forth in claim 35, wherein the outletis positioned on a first side of the food preparation chamber and theinlet is provided on a second side of the food preparation chamberopposite the first side.
 38. The food preparation apparatus as set forthin claim 35, wherein the at least one of a heating element or a coolingelement comprises the heating element and the cooling element, theheating element being positioned lower than the cooling element.
 39. Thefood preparation apparatus as set forth in claim 38, wherein the fan isconfigured for moving air in an inclusive range of 5 to 60 cfm.
 40. Thefood preparation apparatus as set forth in claim 38, wherein the heatingelement is positioned outside the recirculation ducting and is inconductive heat transfer contact with the recirculation ducting forheating air in the recirculation ducting, and wherein the coolingelement is positioned outside the recirculation ducting and is inconductive heat transfer contact with the recirculation ducting forcooling air in the recirculation ducting.
 41. The food preparationapparatus as set forth in claim 40, wherein the heating element and thecooling element are each disposed outside of the food preparationchamber.
 42. The food preparation apparatus as set forth in claim 35,wherein said at least one of the heating element or cooling element ispositioned outside the recirculation ducting and is in conductive heattransfer contact with the recirculation ducting for respective heatingor cooling air in the recirculation ducting.
 43. The food preparationapparatus as set forth in claim 35, wherein return duct portion isdisposed below the food preparation chamber.
 44. The food preparationapparatus as set forth in claim 35, wherein the return duct portionextends downstream from the outlet to said inlet for bypassing the foodpreparation chamber.
 45. The food preparation apparatus as set forth inclaim 35, wherein the at least one of a heating element or a coolingelement comprises the heating element, the heating element positionedoutside the return duct portion and being in conductive heat transfercontact with the return duct portion for heating air in the return ductportion.